Grilled Filet Mignon with Creamy Peppercorn Sauce

Don’t reserve this dish for special occasions — a perfect filet mignon is simple enough to make on a weeknight.

Disclosure: Aspire by Hestan compensated me for this recipe.

What is filet mignon?

Filet mignon is a particularly tender steak cut from the beef tenderloin, a long, lightly worked muscle that runs along the cow’s backbone. Because it gets minimal exercise, this cut is prized for its buttery texture.

At the butcher or grocery store you’ll typically find rounds about 1½ to 2 inches thick and roughly three inches across. Beef is graded USDA Select, Choice, or Prime — Prime has the most marbling and usually costs more, while Select is leaner.

You’ll also encounter steaks from different producers and breeds, such as Certified Angus or American Wagyu. All are delicious; choose what fits your budget and preference.

Filet mignon vs beef tenderloin

Filet mignon are steaks sliced from the whole beef tenderloin. Because the tenderloin isn’t perfectly cylindrical, individual steaks can vary in shape — some are round, others oblong. The oblong cuts are often labeled tenderloin steaks.

Beef tenderloin is a subprimal from the loin; from it you get filet mignon, chateaubriand and tenderloin steaks.

Both filet mignon and tenderloin steaks cook quickly — often in under 10 minutes. Whole tenderloins or chateaubriands take longer and may require indirect heat or a longer cook time.

Filet mignon vs ribeye

Ribeye comes from the rib primal and has more intramuscular fat than filet mignon, giving it a richer, juicier flavor. Filet mignon is much leaner but still exceptionally tender. Choose ribeye for beefy richness and filet mignon for a delicate, tender bite.

Filet mignon vs porterhouse

The porterhouse includes a portion of the tenderloin (which yields filet mignon) plus the strip loin, separated by a T-shaped bone. Porterhouse steaks are essentially two steaks in one: tenderloin and strip.

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What is peppercorn sauce?

Peppercorn sauce, or steak au poivre, is a creamy pan sauce traditionally finished with brandy or cognac. It’s a classic pairing for filet mignon because the rich, silky sauce complements the lean tenderness of the steak. The sauce begins with whole peppercorns, which you can crush in a bag with a rolling pin for the best flavor and texture.

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• Filet Mignon Steaks: Two steaks, 1½ to 2 inches thick.
• Seasoning: Kosher salt and coarse ground black pepper are all you need to create a flavorful crust.

Peppercorn sauce ingredients

• Peppercorns: Whole peppercorns retain the most essential oils; coarsely ground pepper works too.
• Butter: Use real butter for richness; salted or unsalted is fine.
• Shallots: Mild and slightly sweet, shallots add subtle onion flavor.
• Beef Broth: Low-sodium broth gives control over salt level.
• Brandy or Cognac: Optional but traditional for depth and classic flavor.
• Heavy Cream: Makes the sauce silky and luxurious.

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1. STEP ONE: Remove steaks from packaging, pat them dry, and season all over with kosher salt and coarse black pepper. Let them sit at room temperature for about 30 minutes so they cook evenly.

Pro tip: Allowing the steaks to warm slightly prevents the edges from overcooking before the center reaches your target temperature.

2. STEP TWO: Preheat your grill to medium-high. Sear the steaks over direct heat for about 4 minutes to develop a crust. Start the peppercorn sauce while the first side cooks.

3. STEP THREE: Flip the steaks and grill another 3–6 minutes depending on thickness and desired doneness. For medium-rare aim for an internal temperature around 127°F, remembering the meat will rise a few degrees as it rests.

Pro tip: A digital meat thermometer is the most reliable way to check doneness. Insert the probe into the side of the steak for an accurate reading.

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How to make peppercorn sauce

1. STEP ONE: Crush whole peppercorns in a plastic bag with a rolling pin. Toast the crushed peppercorns in a dry saucepan over medium-high heat for about a minute to release their oils.

2. STEP TWO: Add 1 tablespoon of butter and sauté minced shallots until softened, about one minute. Carefully add the beef broth and brandy or cognac.

3. STEP THREE: Bring to a rapid boil and reduce for about 7 minutes so the liquid concentrates and thickens slightly.

4. STEP FOUR: Stir in the heavy cream and simmer, stirring constantly to prevent a skin from forming, until the sauce thickens and coats the back of a spoon, about five minutes.

5. STEP FIVE: Remove from heat and whisk in the remaining butter for a glossy finish. Taste and adjust seasoning if needed.

Pro tip: You can make the sauce ahead and keep it warm over low heat, stirring occasionally to prevent a skin from forming.

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How to serve grilled filet mignon with peppercorn sauce

Let the steaks rest for a few minutes after grilling. Slice or serve whole and spoon a generous amount of peppercorn sauce over the top.

Classic sides include roasted potatoes and a simple arugula salad dressed with olive oil and vinegar. Steaks also pair well with creamy sides or grilled vegetables.

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Storage

Store leftovers in an airtight container in the refrigerator for 3–5 days. You can keep steak and sauce together, but storing them separately will preserve the steak’s texture better.

How to reheat filet mignon

Reheating in the microwave will continue to cook the meat and may make it more well done. To retain medium-rare doneness, slice the steak and serve cold or at room temperature with warm sauce. Alternatively, gently reheat in a low oven or on the stovetop over low heat.

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