Whether you’re hosting a lavish dinner party or simply want to “wow” everyone at your next family meal, it’s never been easier to wine and dine the whole table thanks to this filet mignon with peppercorn wine sauce recipe! Mild and tender filet mignon is perfectly prepared and finished off with a luxurious homemade sauce of earthy, dry red wine and strong and colorful crushed black peppercorns, with hint of clove-like thyme and herbaceous bay leaves, to create a restaurant-worthy exquisite entrée right at home.
Why We Love This Filet Mignon Recipe
You don’t want to make this impressive recipe with a filet mignon – you want to make it with the filet mignon! That’s right, we’re talking about famously fork-tender Omaha Steaks Butcher’s Cut Filet Mignons. Trimmed twice by master butchers to remove exterior fat, extra-aged at least 30 days for even greater tenderness, and boasting that elusive tell-tale mild flavor, it cuts like butter and tastes like heaven – and it’s the perfect canvas for this elegant wine sauce.
Before You Start
- Thaw your mild and tender Omaha Steaks Butcher’s Cut Filet Mignons overnight in the refrigerator or use the quick-thaw method.
Tools You Will Need Before You Start
- 1 Medium Cast-Iron Pan
- 1 Small Saucepan
- Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Filet Mignons With Peppercorn Wine Sauce
Ingredients
- 4 6 oz. Omaha Steaks Butcher's Cut Filet Mignons thawed
- 3 tablespoons grapeseed oil
- 1 1/2 teaspoons cornstarch
- 1 cup ready-to-serve beef broth
- 1/8 teaspoon dried thyme leaves
- 1 small bay leaf
- 2 tablespoons dry red wine
- 1/8 teaspoon black peppercorns, crushed
- Salt
- Pepper
Instructions
- Bring thawed filets to room temperature for 20 to 25 minutes, then pat dry with paper towel and liberally season with salt and pepper on all sides.
- Add grapeseed oil to a medium-sized cast-iron pan and bring to medium-high heat.
- Add filets to pan and sear for 3 minutes on one side.
- Meanwhile, dissolve cornstarch in broth in small saucepan; bring to boil and cook until slightly thickened, about 1 minute.
- Flip filets and cook for another 3 to 4 minutes for medium-rare (130 to 140 degrees Fahrenheit) doneness. Refer to Omaha Steaks cooking chart for different preferred doneness.
- Remove filets from pan and allow to rest 6 to 7 minutes.
- Stir thyme and bay leaf into broth mixture. Reduce heat to medium and cook until mixture is reduced to 1/2 cup, about 5 minutes.
- Stir in wine and peppercorns; cook 3 minutes, stirring occasionally. Remove bay leaf and spoon sauce over steaks.
More Filet Mignon Recipes
Omaha Steaks Filet Mignon
This elegant cut is guaranteed to impress with its exceptional taste and texture.