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Filet Mignon with Creamy Peppercorn Sauce and Roasted Brussels Sprouts

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A luxurious dinner featuring tender, pan-seared filet mignon topped with a rich creamy peppercorn sauce, served alongside caramelized roasted Brussels sprouts for an elegant yet comforting meal.

Ingredients

Units Scale
  • 2 filet mignon steaks (about 6 oz each)
  • 2 tbsp olive oil, divided
  • 1 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup beef broth
  • 2 tbsp brandy or cognac (optional)
  • 2 tsp whole black peppercorns, crushed
  • 1/2 tsp salt
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 tbsp balsamic vinegar
  • Salt and pepper, to taste (for Brussels sprouts)

Instructions

  1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with 1 tbsp olive oil, balsamic vinegar, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through.
  2. Season filet mignon with salt and crushed peppercorns.
  3. In a skillet over medium-high heat, heat remaining olive oil. Sear steaks for 3–4 minutes per side for medium-rare, adjusting for preferred doneness. Remove steaks and keep warm.
  4. Reduce heat to medium, add butter to the skillet, then pour in brandy (if using) to deglaze, scraping up browned bits.
  5. Stir in beef broth and cream, simmering until sauce thickens, about 3–5 minutes.
  6. Return steaks to the skillet briefly to coat in sauce.
  7. Serve steaks topped with creamy peppercorn sauce and roasted Brussels sprouts on the side.

Notes

  • For a milder sauce, reduce the amount of peppercorns.
  • Let steaks rest for 5 minutes before slicing to retain juices.
  • Pair with mashed potatoes or a glass of red wine for a complete meal.

Nutrition

Find it online: https://tastyera.com/filet-mignon-with-creamy-peppercorn-sauce-and-roasted-brussels-sprouts/