French
Filet Mignon with Green Peppercorn Sauce
by Federico Fusca Chef · 332K subscribers on YouTube
Filet mignon with green peppercorn sauce is not a simple steak with cream. It is an iconic French recipe, creamy, intense, elegant, but at the same time gloriously indulgent. In this video I show you how to prepare the real filet mignon with green peppercorn sauce using the correct technique: perfectly seared meat, proper deglazing, creamy and glossy green peppercorn sauce, perfect balance between strength and sweetness. I explain all the steps to get a flawless result.
- Servings
- 1
- Difficulty
- medium
Ingredients
8 items- 250 gBeef FilletBeef tenderloin, about 250 g per serving
- ButterA knob of butter for sautéing
- 1 pcsShallotFinely chopped
- Green PeppercornsGreen peppercorns, to taste
- GinOr cognac/brandy for flambéing
- 1 tbspBrown StockBrown stock, to add depth
- CreamHeavy cream, a generous amount
- SaltPinch of salt
Method
- Tie the filet mignon with kitchen twine to keep it compact and round.
- Finely chop the shallot.
- Melt a knob of butter in a pan over medium heat and add the chopped shallot; cook gently until caramelized.
- Place the tied filet in the pan and sear for 2–3 minutes per side for medium-rare.
- Add green peppercorns to the pan.
- Deglaze with gin (or cognac) and carefully flambé to burn off the alcohol.
- Add a tablespoon of brown stock (fond bruno) and a generous amount of heavy cream.
- Season with a pinch of salt and cook for 7–8 minutes, basting the meat with the sauce.
- Remove the twine, slice the filet, and serve with the creamy green peppercorn sauce.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
