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Filet mignon with pepper sauce

Pikantne Main Dishes Dishes for Special Occasions 90 min Medium 12 wyświetleń ~43.45 PLN - (0)
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Description

Delicate filet mignon (beef tenderloin) served with a creamy pepper sauce is an elegant dish perfect for New Year's Eve 2025. Filet mignon is the most tender cut of beef — it has few tendons, and the meat is juicy and soft. The pepper sauce combines the spiciness of green and black pepper with velvety cream and a robust broth, creating an aromatic contrast to the delicate meat. The dish looks fantastic — steaks sliced, drizzled with glistening sauce, garnished with a sprig of thyme, and served on a warmed plate. Serve with mashed potatoes or roasted vegetables and a glass of full-bodied red wine.

Składniki (13)

Servings:
4
  • Beef tenderloin (filet mignon) 4 szt.
  • Sea salt 4 g
  • Butter 50 g
  • Olive oil 30 ml
  • Shallot 60 g
  • Garlic 1 ząbek
  • Beef broth 250 ml
  • 30% heavy cream 200 ml
  • 🌿 Przyprawy
  • Coarsely ground black pepper 2 łyżeczki
  • Green pepper in brine 40 g
  • ✨ Opcjonalne
  • Dijon mustard 15 g
  • Brandy for deglazing 50 ml
  • Fresh thyme 0.1 pęczków
💰 Szacowany koszt dania: ~43.45 PLN (10.86 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the steaks

1

Take the tenderloin out of the fridge 30-45 minutes before frying to reach room temperature. This will ensure that the steaks cook evenly and do not shrink excessively. After removing, pat the meat dry with a paper towel — moisture on the surface prevents nice browning.

Ingredients: Beef tenderloin (filet mignon)
Use a large cutting board and paper towels. Room temperature meat is key to even cooking; do not shorten this time if the meat is cold in the center.
2

Season the steaks: evenly sprinkle both sides of the meat with sea salt (use a total amount of salt proportional to the pieces) and a generous amount of coarsely ground pepper. Spread the pepper on the board and gently press the steaks with your hand so that the peppercorns adhere to the surface — this will create an aromatic crust.

Ingredients: Sea salt, Coarsely ground black pepper, Beef tenderloin (filet mignon)
Use your hands or a spoon to evenly sprinkle. Do not salt too early (e.g., an hour beforehand) so that the meat does not become too dry — 30-45 minutes beforehand is sufficient.

Frying steaks

3

Heat a cast iron skillet or heavy pan over medium-high heat for 5 minutes — it should be very hot (a drop of water should sizzle and evaporate quickly). Pour in the olive oil, spreading it over the surface of the pan.

Ingredients: Olive oil
The best is a cast iron skillet with a diameter of 26-28 cm. Do not use a non-stick one for very high temperatures. Check the temperature by throwing a little water — if it sizzles immediately, the skillet is ready.
4

Place the steaks in the pan with plenty of space (do not crowd). Sear without moving for 3-4 minutes on the first side, until a deep brown crust forms. Flip the steaks and sear the second side for another 3 minutes. 1-2 minutes before the end of cooking, add butter and a crushed garlic clove (whole, slightly crushed) — tilt the pan and baste the steaks with melted butter 4-6 times using a spoon to flavor them.

Ingredients: Beef tenderloin (filet mignon), Butter, Garlic
The frying time depends on the thickness of the steaks: for a thickness of 4-5 cm, 3-4 minutes per side will give medium-rare. Use a thermometer: the inside should reach 52-55°C for medium-rare. Do not pierce the meat with a fork, use tongs instead.

Resting the meat

5

Transfer the steaks to a board and loosely cover with aluminum foil. Let rest for 8-10 minutes — the juices will distribute evenly, and the meat will remain juicy. Do not leave covered for too long, as the crust will lose its crispness.

Ingredients: Beef tenderloin (filet mignon)
Use a thermometer to check the final temperature (it should rise a few degrees while resting). The board should be dry — do not leave the meat in the oven or in a closed container.

Pepper sauce

6

In the same skillet from which you removed the steaks, reduce the heat to medium. Add the chopped shallot and sauté for 2-3 minutes until it softens and becomes translucent. Add the finely chopped garlic (if used) and sauté for another 20-30 seconds, being careful not to let it burn.

Ingredients: Shallot, Garlic
Keep the brown bits from the pan — they are the base of the sauce's flavor. Use a wooden spatula to scrape off the stuck bits while sautéing.
7

If you are using brandy: remove the pan from the heat, pour in the brandy (50 ml) and carefully deglaze — stir vigorously to lift the caramelized bits from the bottom. If you want and are able, you can ignite the brandy (flambé) — tilt the pan and light it with a match or a long lighter. If you do not want to use alcohol, pour in an additional 50 ml of broth instead of brandy. After the alcohol has evaporated (a few seconds after flambé), return it to the heat.

Ingredients: Brandy for deglazing, Beef broth
Flambé is an impressive technique — if you don't feel confident, skip the lighting. Make sure there are no curtains or loose items in the kitchen. Keep a lid handy to smother the flames if necessary.
8

Add green pepper along with part of the brine (about 40 g total) and pour in the beef broth (250 ml). Increase the heat to medium-high and cook for 5-7 minutes, until the liquid volume reduces by about 1/3 and the flavors concentrate. Then reduce the heat and pour in the cream (200 ml). Cook on low heat for 3-4 minutes, stirring, until the sauce slightly thickens and coats the back of a spoon.

Ingredients: Green pepper in brine, Beef broth, 30% heavy cream
Use a whisk or wooden spoon. When the sauce starts to thicken, reduce the heat so the cream doesn't separate. The reduction time depends on the intensity of the heat — watch for changes in volume.
9

Remove the sauce from the heat and add the cold pieces of butter (50 g) — one or two at a time, stirring vigorously until the butter melts and the sauce becomes smooth and glossy. If you are using Dijon mustard, add 15 g now and mix well. Taste and season with salt and pepper to your liking.

Ingredients: Butter, Dijon mustard
Adding cold butter emulsifies the sauce and gives it a velvety texture. Use a whisk and add the butter gradually to prevent separation.

Assembly and serving

10

Slice the rested steaks into 1-1.5 cm thick pieces diagonally against the grain — this will ensure tenderness when biting. Arrange the slices on warm plates. Drizzle with some of the hot pepper sauce and serve the rest of the sauce in a gravy boat alongside. Garnish with a sprig of fresh thyme (optional). Serve immediately.

Ingredients: Beef tenderloin (filet mignon), Fresh thyme, Green pepper in brine, 30% heavy cream
Use a sharp knife for cutting to avoid crushing the meat. You can slightly warm the plates in the oven (about 60°C) before serving, so the sauce and meat stay warm longer.

Additions

11

Filet mignon pairs wonderfully with mashed potatoes, roasted potatoes with rosemary, blanched asparagus, or caramelized carrots. Prepare the sides in advance and keep them warm to ensure everything is served at the same time.

Plan your priorities: prepare the sides in advance, and make the sauce and steaks just before serving. This way, your guests will receive a hot and fresh dish.

Fun Fact

💡

Filet mignon comes from French and means 'small fillet' — it is the most tender cut of beef, historically served at courts as a delicacy.

Best for

Sylwester 2025 Kolacja na wyjątkowe okazje Romantyczna kolacja

Tips

🍽️ Serving

Serve the steaks hot, layering the slices slightly overlapping and drizzle with sauce just before serving. Accompany with a bold red wine (e.g., Cabernet Sauvignon) or a strong spirit for dessert. Keep the plates warm to prevent the sauce from thickening.

🥡 Storage

Store leftovers separately: meat in the fridge for up to 2 days, sauce in a closed container for up to 3 days. When reheating, warm the sauce slowly over low heat, stirring to prevent separation. It's best to gently heat the meat in the oven at 120°C for a few minutes or in a pan over low heat, but the best texture is achieved by serving freshly prepared.

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