Filet Mignon with Peppercorn Sauce

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  12 oz Beef Tenderloin
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  coarse sea salt and freshly-cracked black pepper
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  2 tbsp Avocado oil
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  1 Thyme, Fresh(1g)
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  1 Garlic(3g)
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  2 tbsp Unsalted Butter
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  2 tbsp Shallot
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  2 tbsp 2 Tablespoons Whole Black Peppercorns, Lightly Crushed
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  0.3 cup Wine, White, Dry
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  0.5 cup Low Sodium Beef Broth
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  0.3 cup Cream, Heavy Whipping
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  1 tsp Mustard, Dijon

  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 steaks completely dry. Season generously on all sides with coarse sea salt and freshly-cracked black pepper. Let rest at room temperature for 20–30 minutes before cooking.
2. 2Start the peppercorn sauce: melt 2 tablespoons butter in a medium saucepan over medium heat. Add the minced shallot and sauté for 1–2 minutes, stirring often, until softened but not browned. Stir in the lightly crushed whole black peppercorns and toast for 30–60 seconds until fragrant.
3. 3Carefully pour in the cognac or brandy (keep your face back — it may briefly flame). Simmer over medium heat for 4–5 minutes until reduced by about half. Add the beef stock and simmer another 3–4 minutes until slightly reduced. Stir in the heavy cream and Dijon mustard, reduce heat to low, and simmer gently for 2–3 minutes until the sauce coats the back of a spoon. Season with fine sea salt to taste and keep warm over very low heat.
4. 4Heat a heavy cast iron or stainless skillet over medium-high heat for 2–3 minutes until very hot. Add the neutral high-heat oil, then lay the filets in the pan. Sear undisturbed for 2½–3 minutes per side until a deep golden-brown crust forms and an internal thermometer reads 130–135°F for medium-rare.
5. 5In the final minute of cooking, reduce heat to medium. Add the remaining 2 tablespoons butter, the smashed garlic clove, and the thyme or rosemary sprig. Tilt the pan slightly and spoon the foaming butter continuously over the tops of the filets for 30–60 seconds.
6. 6Transfer the filets to a plate, tent loosely with foil, and rest for 5–10 minutes — internal temperature will carry over to 135°F.
7. 7Spoon the warm peppercorn sauce generously over each rested filet. Divide into meal-prep containers, spooning extra sauce alongside, and refrigerate for up to 4 days.