Filet Mignons with Pepper Cream Sauce

Recipe View Prepare the Peppercorn Crust: Place the coarsely crushed black peppercorns in a shallow bowl. Season the filet mignon steaks generously with salt on both sides, then press each side into the peppercorns, ensuring an even coating. (5 minutes)

Recipe View Sear the Filet Mignons: In a heavy skillet (cast iron recommended, avoid nonstick), melt the butter with the olive oil over high heat. Wait until the butter foam subsides, indicating the pan is hot enough. Gently place the pepper-crusted steaks into the skillet. Sear for approximately 3 1/2 minutes per side, or until the steaks are firm to the touch and reddish-pink and juicy in the center. For medium-rare, an instant-read thermometer inserted into the center should read 130°F (54°C). (7 minutes)

Recipe View Rest the Steaks: Remove the seared steaks from the skillet and place them on a platter. Cover tightly with aluminum foil and let them rest. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (5 minutes)

Recipe View Create the Pepper Cream Sauce: Pour the beef broth into the same skillet used for searing the steaks. Use a whisk to deglaze the pan, scraping up all the flavorful browned bits from the bottom. This adds depth and richness to the sauce. (2 minutes)

Recipe View Simmer and Thicken: Whisk in the heavy cream and bring the sauce to a gentle simmer. Continue to simmer, stirring occasionally, until the sauce has reduced and thickened to your desired consistency, about 6 to 7 minutes. (7 minutes)

Recipe View Combine and Serve: Return the rested steaks to the skillet and turn to coat them generously with the pepper cream sauce. Serve immediately, spooning the remaining sauce over the steaks. Garnish with fresh parsley, if desired.