Instructions
Step 1. Preheat the oven to 425°F (220°C). Toss the baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
Step 2. Spread the potatoes on a baking sheet and roast for 30–35 minutes, turning halfway through, until golden brown and tender.
Step 3. Pat the filet mignon steaks dry with paper towels and season generously with salt and black pepper.
Step 4. Heat olive oil in a cast-iron skillet over medium-high heat until very hot.
Step 5. Sear the steaks for 3–4 minutes per side until a deep golden crust forms.
Step 6. Add the butter, garlic, and thyme to the skillet. Baste the steaks with the melted butter for 1–2 minutes.
Step 7. Transfer the skillet to the oven and cook for 4–6 minutes for medium-rare, or until the desired doneness is reached.
Step 8. Remove the steaks from the skillet and tent loosely with foil to rest.
Step 9. For the sauce, melt butter in the same skillet and sauté the shallot until softened.
Step 10. Add the crushed peppercorns, beef broth, Dijon mustard, and Worcestershire sauce. Simmer for 2–3 minutes.
Step 11. Stir in the heavy cream and salt. Simmer until the sauce thickens slightly.
Step 12. Serve the filet mignon topped with the creamy peppercorn sauce alongside roasted potatoes and steamed vegetables. Garnish with fresh parsley before serving.
Storage and Reheating Tips
Store leftover steak, sauce, and potatoes separately in airtight containers in the refrigerator for up to 3 days.
Reheat steak gently in a skillet over low heat or in a 275°F (135°C) oven until warmed through.
Reheat the peppercorn sauce over low heat, stirring frequently and adding a splash of cream if needed.
Roasted potatoes can be reheated in an oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispness.
For the best texture and flavor, filet mignon is best enjoyed fresh and is not recommended for freezing after cooking.
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