Ingredients
Equipment
Method
Steak Preparation
- Pat the filet mignon dry and season with the rub or salt. Let rest at room temperature for 20-30 minutes.
Searing
- Heat skillet over medium-high heat with oil and butter. Sear each side of filet for 3-4 minutes until crust forms and reaches 130°F for medium-rare.
Resting
- Transfer steaks to a plate, cover loosely, and let rest for 5-10 minutes.
Making Sauce
- Reduce heat and sauté minced shallots for 2-3 minutes. Add peppercorns and deglaze with Cognac, scraping up bits.
Finishing Sauce
- Stir in heavy cream and Dijon mustard. Simmer for 3-5 minutes until thickened, adjusting seasoning to taste.
Serving
- Return steaks to skillet briefly or plate them and pour sauce over the top. Enjoy!
Nutrition
Notes
For best results, let filet mignon rest before and after cooking. Use a cast iron skillet for optimal searing.