Easy Last-Minute Filet Mignon Recipe

Slice the 6 ounce filet mignon in half to make 3 ounce medallions.

Add salt and pepper to the medallions.

Sear the steaks in hot oil until browned on both sides.

Add peppercorns and chopped shallots to the pan.

Pour cognac into the pan on an open flame, then remove the pan from the heat and place it back on.

Add heavy cream and fresh herbs (thyme, sage, rosemary) to the pan.

As the cream simmers, incorporate about a tablespoon of butter into the sauce.

Taste the sauce to check for salt and pepper.

Plate the dish with roasted carrots, grilled zucchini, and garlic roasted potatoes.

Place the filet on top and spoon the peppercorn sauce over the steak.

Equipment Needed

Spice Level: