Four-Peppercorn Filet Mignon

Four-peppercorn Filet Mignon

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Vicki Butts (lazyme)


For a classic French bistro supper serve this peppery filet with French-fried potatoes. Baked or pan-fried potatoes are also a good complement, and a green salad or broccoli makes this a simple, balanced dinner.


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15 Min
15 Min
Stove Top


  • 2 Tbsp
    pink peppercorns, lightly crushed
  • 2 Tbsp
    green peppercorns, lightly crushed
  • 2 Tbsp
    white peppercorns, lightly crushed
  • 2 Tbsp
    black peppercorns, lightly crushed
  • 2 tsp
    kosher salt, or other coarse salt
  • 2 Tbsp
    olive oil
  • 4 8-oz
    filet mignon steaks, trimmed of excess fat
  • 6 clove
    garlic, minced
  • 1/2 c
    brandy or cognac
  • 1 c
    heavy cream

How to Make Four-Peppercorn Filet Mignon


  1. Combine the peppercorns, salt, and olive oii in a shallow dish; mix well. Coat each piece of meat with this mixture, taking care to coat both sides equally.
  2. Set a nonstick skillet that is just large enough to accommodate the steaks over high heat. When the skillet is hot, add the steaks. Reduce the heat to moderately high and cook on the first side for 2 to 3 minutes. Carefully flip the steaks and continue cooking on the other side. The total cooking time depends on how you like your meat cooked. I suggest medium rare.
  3. Remove the steaks to a large platter and keep warm in a low oven while you prepare the sauce. Remove the leftover peppercorns and oil from the skillet and return it to the heat.
  4. Add the garlic and brandy to the skillet and cook over high heat for 1 minute. Add the cream and cook over high heat, stirring all the while, until it is thick enough to coat the back of a spoon, 3 to 4 minutes. Drizzle the sauce over the meat and serve immediately.

Printable Recipe Card

About Four-Peppercorn Filet Mignon

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: French
Other Tag: Quick & Easy

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