If you’re craving a restaurant-worthy steak dinner at home, ignon with Creamy Green Peppercorn Sauce is the ultimate showstopper. Imagine buttery-soft filet mignon, crusted with cracked peppercorns, then crowned with a luxurious, silky sauce bursting with just the right touch of peppery heat. This dish is elegant enough for special occasions but surprisingly easy to pull off in about 30 minutes, making any night feel like a celebration. Once you try this classic French-inspired recipe, you’ll want to treat yourself and your loved ones to it again and again.
Ingredients You’ll Need
The beauty of ignon with Creamy Green Peppercorn Sauce lies in its simplicity—every ingredient is carefully chosen to build layers of flavor, tenderness, and irresistible richness. Here’s what you’ll need and why each item matters:
- Filet mignon steaks: These tender cuts are the star of the show, offering melt-in-your-mouth texture that’s perfect for a peppercorn crust.
- Green peppercorns in brine: Lightly crushed, they add a fresh, tangy, and slightly floral peppery kick that sets this dish apart from ordinary steak.
- Black peppercorns: Crushed black peppercorns provide bold, earthy heat, balancing the flavor profile beautifully.
- Kosher salt: Essential for seasoning the steaks and drawing out their natural flavors.
- Olive oil: Helps achieve a gorgeous, caramelized sear on the steaks while adding subtle richness.
- Unsalted butter: Adds a touch of decadence and helps create a flavorful base for both the steaks and the sauce.
- Shallot: Finely minced, shallots bring gentle sweetness and depth to the sauce.
- Brandy or cognac: Classic French flair—this deglazes the pan and adds a warm, complex note to the sauce (feel free to substitute with dry white wine or extra broth).
- Beef broth: Lends savory backbone to the sauce, amplifying the meaty flavors.
- Heavy cream: The secret to that dreamy, velvety sauce texture we all crave.
- Salt to taste: A final seasoning to balance and highlight all the flavors.
How to Make ignon with Creamy Green Peppercorn Sauce
Step 1: Prep and Season the Steaks
Start by patting your filet mignon steaks completely dry with paper towels. This helps them brown beautifully in the skillet. Generously season both sides with kosher salt, then press the crushed green and black peppercorns into the surface of each steak, coating them evenly for that signature crust.
Step 2: Sear the Filet Mignon
In a heavy skillet (cast iron is perfect), heat the olive oil and two tablespoons of unsalted butter over medium-high heat. Once the butter is foaming and the oil is shimmering, add the steaks. Sear for 3 to 4 minutes per side, depending on thickness and your preferred doneness. For perfect medium-rare, aim for an internal temperature of 130°F (54°C). Once done, transfer the steaks to a plate and tent them loosely with foil to rest while you make the sauce.
Step 3: Make the Creamy Green Peppercorn Sauce
Lower the heat to medium and add one tablespoon of butter to the same skillet. Sauté the minced shallot for 1 to 2 minutes until soft and fragrant, scraping up any delicious browned bits left from the steaks. Carefully add the brandy or cognac (it may flame up, so stand back!), and let it simmer for another minute or two until the alcohol has mostly evaporated. Pour in the beef broth and let everything bubble away for 3 to 4 minutes to concentrate the flavors. Reduce the heat to low, then stir in the heavy cream and green peppercorns. Let the sauce simmer gently for about 5 minutes until slightly thickened. Taste and add a pinch of salt if needed.
Step 4: Plate and Serve
Spoon the warm, creamy green peppercorn sauce generously over the rested filet mignon steaks. Serve immediately, and get ready for applause at your table!
How to Serve ignon with Creamy Green Peppercorn Sauce
Garnishes
For an eye-catching finish, sprinkle a few extra green peppercorns over the top and add a scatter of finely chopped chives or parsley. A swirl of the luscious sauce on the plate makes the ignon with Creamy Green Peppercorn Sauce look as good as it tastes.
Side Dishes
This dish begs for something worthy to soak up that dreamy sauce—think creamy mashed potatoes, buttery roasted baby potatoes, or even a simple cauliflower purée. For balance, pair with crisp-tender green beans, roasted asparagus, or a vibrant mixed greens salad.
Creative Ways to Present
Try serving individual steaks on warmed plates with a pool of sauce underneath and a drizzle on top. For an extra-special touch, stack the steak on a round of herb polenta or a bed of garlicky sautéed spinach. If you’re entertaining, carve the steaks and fan out the slices, then drizzle with sauce for a dramatic effect that highlights the beautiful crust and perfectly cooked center.
Make Ahead and Storage
Storing Leftovers
If you have leftover ignon with Creamy Green Peppercorn Sauce, let the steaks and sauce cool to room temperature before transferring to airtight containers. Store them in the refrigerator for up to 3 days for the best flavor and texture.
Freezing
While the sauce is best enjoyed fresh, you can freeze cooked filet mignon (without sauce) tightly wrapped for up to one month. The creamy sauce may separate if frozen, so if you must freeze it, reheat gently and whisk until smooth.
Reheating
To reheat, place the steak on a baking sheet and warm in a low oven (about 275°F) until just heated through. Warm the sauce gently in a saucepan over low heat, whisking until creamy. Avoid microwaving the steak, as it can overcook quickly and dry out.
FAQs
Can I use a different cut of steak for ignon with Creamy Green Peppercorn Sauce?
Absolutely! While filet mignon is prized for its tenderness, you can use other cuts like sirloin, ribeye, or strip steak. Just adjust the cooking time based on thickness and desired doneness.
What can I substitute for green peppercorns if I can’t find them?
If green peppercorns in brine aren’t available, you can use pink peppercorns for a milder flavor, or slightly reduce the amount of black peppercorns for a simpler version. The dish will still be delicious, but the signature tangy bite of green peppercorns really makes it special.
Is it possible to make ignon with Creamy Green Peppercorn Sauce without alcohol?
Yes! Simply skip the brandy or cognac and double the beef broth in the sauce. You’ll still get wonderful depth of flavor with a family-friendly twist.
How do I avoid overcooking the filet mignon?
The key is to use an instant-read thermometer and pull the steaks from the skillet when they reach 130°F for medium-rare. Letting the steaks rest under foil also ensures juices redistribute and the final texture is perfectly tender.
Can the sauce be made ahead of time?
Yes, you can prepare the creamy green peppercorn sauce up to a day in advance and store it in the fridge. Gently reheat it on the stove, whisking until it’s silky again, just before serving over your freshly cooked steaks.
Final Thoughts
If you’ve never treated yourself to ignon with Creamy Green Peppercorn Sauce at home, now is your moment! This dish is a little bit fancy, a lot delicious, and sure to make any dinner feel like a special occasion. Gather your ingredients, follow these simple steps, and get ready to wow yourself and your lucky guests.
