Once you’ve mastered the perfect steak, you may think there’s nowhere else to go with this classic entrée – but you’ll never be so happy to be wrong once you sink your teeth into this steakhouse-worthy, flavor-packed grilled peppered filets with brandy-peppercorn sauce recipe! Mild and tender filet mignon is brushed with tangy and sharp Dijon mustard, heartily seasoned with red and black peppercorn and kosher salt, and finished with a homemade sauce featuring the complex flavors of robust red wine, oniony shallots, creamy butter, spicy black peppercorns, fruity brandy, heavy cream, and savory beef stock for an experience that will rival any five-star restaurant!
Why We Love This Filet Mignon Recipe
The symphony of mouthwatering flavors in this dish only truly shines when they’re on the right canvas. That’s why we’re creating this masterpiece with world-famous Omaha Steaks Butcher’s Cut Filet Mignons! So buttery tender you can slice it with a fork, this superb cut is aged at least 30 days, trimmed twice by our master butchers, and flash-frozen until you’re ready to experience steak nirvana.
Before You Start
- Safely thaw your tender and mild Omaha Steaks Butcher’s Cut Filet Mignons overnight in the refrigerator or via our quick-thaw method.
Tools You Will Need Before You Start
- 1 Stainless Steel or Ceramic-Lined “Nonreactive” Saucepan
- 1 Small, Heavy Saucepan
- Long Barbeque Lighter or Fireplace Match
- Basting Brush
- Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Grilled Peppered Filets with Brandy Peppercorn Sauce
Ingredients
Grilled Peppered Filets
- 4 6 oz. Omaha Steaks Butcher's Cut Filet Mignons
- 1 tablespoon Dijon mustard
- 3 tablespoons freshly cracked black peppercorns
- 1 tablespoon freshly cracked red peppercorns
- 1/2 tablespoon kosher salt
Brandy-Peppercorn Sauce
- 3 cups pinot noir, cabernet sauvignon, or your favorite robust red wine
- 3 tablespoons butter, divided
- 2 shallots, minced
- 1/2 tablespoon freshly crushed black peppercorns
- 1/2 cup brandy
- 1/2 cup heavy cream
- 1/2 cup beef stock
- Salt
Instructions
Brandy-Peppercorn Sauce
- Pour wine into nonreactive saucepan and bring to a boil.
- Reduce over medium-high heat for about 20 minutes until about 1/2 cup remains.
- Heat 2 tablespoons butter in small heavy saucepan and sauté shallots and peppercorns over medium heat for 2 minutes.
- Add brandy, carefully ignite, and let flame for 3 to 4 minutes, until alcohol is burned off.
- Continue cooking 2 to 3 minutes, until pan is almost dry; add cream, increase heat to medium-high, and cook 3 minutes.
- Stir in reduced wine and cook over medium heat for 10 more minutes.
- Stir in remaining 1 tablespoon of butter, season with salt, and simmer about 10minutes, until 1 cup remains.
Grilled Peppered Filets
- Bring thawed filets to room temperature and brush both sides with mustard.
- Combine black and red peppercorns and salt on plate and roll filets in mixture, pressing to coat each side well.
- Grill the filets over direct medium-high heat about 5 minutes per side for medium-rare, 6 to 7 minutes for medium, or to different desired doneness using a meat thermometer.
- Spoon warm brandy-peppercorn sauce over filets before serving.
More Filet Mignon Recipes
- Filet Mignon with Whiskey-Glazed Shrimp
- Filet Mignon with Anchovy Butter, Creamed Corn and Sautéed Spinach
- Steak Diane
Omaha Steaks Filet Mignon
This elegant cut is guaranteed to impress with its exceptional taste and texture.