Filet Mignon with Peppercorn Sauce

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  Beef Tenderloin(227g)
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  coarse sea salt and freshly-cracked black pepper
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  Avocado oil(30g)
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  Unsalted Butter(30g)
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  Thyme, Fresh
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  Garlic
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  Unsalted Butter(30g)
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  Shallot(30g)
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  2 Tablespoons Whole Black Peppercorns, Lightly Crushed
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  Wine, White, Dry(60g)
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  Low Sodium Beef Broth(120g)
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  Cream, Heavy Whipping(80g)
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Fine Sea Salt, To Taste

Instructions

1. 1Pat the filet mignon completely dry with paper towels. Season generously on all sides with coarse salt and cracked black pepper. Let sit at room temperature for 20–30 minutes before cooking.
2. 2Melt the butter in a medium saucepan over medium heat. Add the shallot and sauté for 1–2 minutes, stirring often, until softened but not browned. Stir in crushed peppercorns and toast for 30–60 seconds until fragrant.
3. 3Carefully add the white wine to the pan (keep your face back—it may briefly flame). Simmer for 4–5 minutes over medium heat until reduced by about half, scraping up any browned bits. Add the beef broth and simmer for 3–4 minutes until slightly reduced. Stir in the heavy cream and Dijon mustard, then reduce heat to low and simmer gently for 2–3 minutes until the sauce thickens enough to coat the back of a spoon. Taste and season with salt as needed. Keep warm over very low heat.
4. 4While the sauce simmers, heat a heavy cast iron skillet over medium-high heat until very hot, about 2–3 minutes. Add the avocado oil, then place the beef in the pan and sear undisturbed for 2½–3 minutes per side until a deep golden-brown crust forms.
5. 5Reduce heat to medium. Add the butter, fresh garlic, and thyme to the pan. Tilt the pan slightly and spoon the melted butter over the beef for 30–60 seconds, basting continuously.
6. 6Check internal temperature with an instant-read thermometer: remove from heat at 130–135°F for medium-rare (ideal for filet mignon).
7. 7Transfer the beef to a plate and tent loosely with foil. Rest for 5–10 minutes.
8. 8Spoon the warm peppercorn sauce generously over the rested filets and serve immediately.