Filet Mignon with Creamy Peppercorn Sauce

Instructions

Season steaks with salt & pepper. Let them rest for 30 min at room temp.

Heat olive oil in a hot skillet. Sear steaks for 3–4 min per side (medium-rare perfection!). Add butter and baste in the final minute. Rest the steaks.

In the same pan, melt butter and sauté shallots until soft. Add crushed peppercorns.

Pour in beef broth, reduce by half, then stir in heavy cream. Simmer until it thickens.

Plate your filet, spoon on that dreamy sauce, and top with fresh herbs.

Pro tip: Serve with roasted asparagus, mashed potatoes, or truffle fries for extra luxe vibes.