Filet Mignon with Peppercorn Sauce

This is one of those meals for a special occasion or even “date night” as I like to call it. It is a recreation of a dish that Ryan and I had in Italy. Remember when I shared my recipe for roasted rosemary potatoes and teased about melt in your mouth steaks? You know the one that you can cut with a butter knife? Yeah, this is one of them.

Before we went to Italy everyone would say “Oh imagine all of the yummy pasta and pizza you are going to eat. But do you think you’ll get sick of it after two weeks?” Well the truth is, its not all pizza and pasta in Italy. Sure the pasta and pizza that we had were absolutely divine, in most cases anyway, but there were also many other palate pleasing options. In Siena for instance, beef reigned supreme and we had ourselves plenty of perfectly cooked steaks. Nothing was over done, very simple seasonings and a simple sauce. Just how I like it.

The steak that we ordered in Italy was filet with 5 peppercorn sauce. Rather than buying 5 different kinds of peppercorns when I tried to recreate this dish, I found a peppercorn blend in the spice aisle at my local grocery store. It should be really easy to get your hands one. Mine even came with a nifty grinder attached. If you can’t find one at your local grocery store, I know that Williams-Sonoma also sells a lovely 5 pepper blend.

To have the same meal that Ryan and I enjoyed while we were in Italy serve these with Roasted Rosemary Potatoes and a simple salad with olive oil and balsamic vinegar. Don’t forget the liter of wine. Yes, I said liter. We were on vacation and a liter of wine was less expensive than our steaks. So why not?

Filet Mignon with Peppercorn Sauce Recipe

Serves 2


  • 1 tablespoon butter
  • 2 filet mignon steaks (about 1 1/2 - 2 inches thick)
  • pepper and kosher salt
  • 1 teaspoon olive oil
  • 1/4 cup chopped shallot
  • 1 tablespoon peppercorn blend
  • 1/2 cup plus 1 tablespoon beef broth
  • 1/3 cup heavy cream



Melt butter in a large skillet over medium-high heat. Season both sides of filets with salt and pepper. Cook steaks 3-4 minutes per side for medium rare. Transfer to plate, cover. Set aside.


Use a mortar and pestle to crack the peppercorns. If you don't have one you can place the peppercorns in a plastic bag then pound with the side of a meat mallet or bottom of a frying pan. You don't want them too small, just cracked.


In the same pan that you cooked the steak in add olive oil and shallots. Cook 1 minute. Add cracked peppercorns, cook 1 minute. Whisk in 1/2 cup beef broth. Reduce heat to low and slowly whisk in heavy cream. Allow to simmer for 3 minutes or until thickened. If it gets too thick add remaining tablespoon of beef broth.


Transfer steak to a serving platter. Spoon peppercorn sauce over the top. Serve immediately.



5 based on 4 reviews

Leave a Comment

  • Reply
    May 12, 2019 at 7:27 pm

    Sauce was excellent!

    • Reply
      May 12, 2019 at 9:16 pm

      So great to hear! Glad you enjoyed it!

  • Reply
    Anais Minks
    March 7, 2019 at 5:53 pm

    I saw a lot of other recipes that used brandy or cognac but I decided on this one because I didn’t have that on hand and it seemed much simpler. Now that I’ve made it, I’m going to remake it over and over again and not change a thing. It was so delicious, just absolutely scrumptious. I already make amazing, tender and juicy steaks but this sauce made my steak the best one I’ve ever had. I did add some mushrooms to the sauce for my husband but I left them off of my steak. He also thought it was amazing. Thanks for this simple but delicious recipe.

  • Reply
    August 25, 2018 at 9:32 pm

    Excellent recipe that is better with beef bone broth!

    • Reply
      August 26, 2018 at 6:01 pm

      Thank you Dan! I will have to try it with beef bone broth next time!

  • Reply
    February 18, 2018 at 8:24 pm

    Surprisingly delicious. Ingredients on hand for an outstanding dish requiring little planning. Definitely a company dinner as well if we don’t wear it out enjoying it frequently. Make enough to top potatoes or whatever else you are serving.

    • Reply
      February 19, 2018 at 10:43 am

      I’m so happy to hear that Jean! :)

  • Reply
    May 19, 2013 at 5:23 pm

    Just tried it out, delicious! Thank you for posting this!

  • Reply
    April 16, 2013 at 10:50 am

    This sounds wonderful, and close to a recipe that we make, too. Ours also includes cognac in the sauce. I posted it on our blog at if anyone’s interested.

  • Reply
    Alfredo Maldonado Leon
    February 4, 2013 at 1:43 am


  • Reply
    February 9, 2011 at 5:16 pm

    Hi Bryan, you add the cream in step three after you add the beef broth. Hope this helps!

  • Reply
    February 9, 2011 at 5:07 pm

    what about the 1/3 cup of cream? It is not referrenced.

  • Reply
    October 20, 2009 at 3:50 pm

    This looks delicious!!!

  • Reply
    October 20, 2009 at 12:46 am

    I just need clarification in regards to the beef it 1/2 cup plus 1 tablespoon? Thanks! :)

    • Reply
      October 20, 2009 at 7:53 am

      Oops! Yes it’s 1/2 cup plus 1 tablespoon. I originally used 1/2 cup but then the sauce got a little thick on me while I was platting the rest of dinner so I thinned it out a bit with an extra tablespoon of beef broth.