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Feature image of the plated beef tenderloin with peppercorn cream sauce

Beef Tenderloin with Peppercorn Cream Sauce

Prep Time 2 mins
Cook Time 15 mins
Total Time 17 mins
Servings 2


  • 2 filet mignon steaks about 2 inches thick, trimmed of silver skin and fat
  • Salt and pepper to taste
  • 1 teaspoon olive oil
  • 2 tablespoons butter separated
  • 1/4 cup shallots finely chopped
  • 2 tablespoons peppercorn blend
  • 1/2 cup beef consomm√©
  • 1/3 cup cognac
  • 1/2 cup heavy cream


  • Remove the steaks from the refrigerator 20-30 minutes before cooking.
  • Coarsely crack the peppercorn by placing them in a plastic bag and and pounding with a heavy object, such as a meat mallet.
  • Salt and pepper the steaks on both sides.
  • Heat a heavy skillet to medium-high heat. Add the olive oil and half the butter. Then add the steaks.
  • Sear the first side of the steaks well before flipping to sear the second side. About 4 minutes per side for medium rare. But use a meat thermometer to ensure your steaks are cooked to desired temperature.
  • Remove steaks to a plate, lightly tent with tin foil, and set aide.
  • To the same pan, add the remaining butter and caramelize the shallots, 1-2 minutes.
  • Add the peppercorns and cook for another minute.
  • Add the cognac and beef consomm√© and cook for another minute.
  • Turn the flame down to medium-low and slowly stir in the cream. Cook for 3-4 minutes until thickened but still pourable.
  • Plate the steaks and pour the peppercorn cream sauce over the center and around the sides for a nice presentation, then serve.