Peppercorn Filet Mignon

Serving size – 4 people


For Filet Mignon:
4-8oz. Filet Mignon
1 cup course ground black pepper
1/2 cup extra virgin olive oil

For Au gratin Potatoes:
2 pounds Au gratin potatoes
1 cup heavy cream
1 cup Reginito cheese
1 tbs. salt
1 tsp. white pepper

For Mushrooms:
1 pound mushrooms
1/3 cup extra virgin olive oil
salt and pepper to taste

For Brandy Cream Sauce:
1 cup heavy cream
1 cup brandy
salt and pepper to taste


Begin by prepping potatoes and mushrooms for cooking by washing and peeling potatoes as well as heating up the pan for the mushrooms. Also remove the filet mignon from the fridge and allow them to come up to room temperature

Start your preparation for the Au gratin potatoes by peeling and slicing the potatoes. Next place the potatoes with all ingredients into a mixing bowl, following place them onto a 2in 1/3 pan, cover potatoes with oil and bake at 350 degrees for a 1hr 20min.

Start the preparation of the filet mignon by sprinkling and pressing course ground black pepper onto the filet evenly on both sides. Heat oil in a large skillet over medium-high heat. Add filet and cook uncovered for 6 minutes on each side or until an internal temperature of 145 degrees is reached for medium rare. Cook additional time if the greater temperature is desired.

While the filet is cooking, heat the olive oil in a large skillet over medium heat. Add mushrooms, sauté for 3 minutes or until desired tenderness. Add salt and pepper to finish.

Remove the filet from the skillet and allow to rest for at least 5 minutes.

While the filet rest, reduce the heat from the skillet used to make the filet to medium heat. Add the brandy and cook for 3-5 minutes and then add heavy cream. Simmer uncovered for another 3-5 minutes until the sauce has thickened and reduced. Add salt and pepper to taste.

Plate by pouring sauce over the filet mignon with sides of au gratin potatoes and mushrooms.

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