Decadent perfectly flavored Peppercorn Steaks get a spicy pepper kick and a delicious red wine sauce complement.
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Ok, I am going super decadent for a Monday morning (I know! I know!) but you should be able to start your work week on the good foot. My Peppercorn Steaks are one of the best beef dishes I have ever seen.
I decided to smother the filet in a rich and smooth mushroom red wine sauce that has such a fantastic depth of flavor that you could really eat it by the spoonful alone. However it is even better over this steak.
Key Ingredients
For the Steaks:
- Crushed peppercorns: These your steaks a fiery crust that’s all crunch and sass.
- Steak seasoning: This provides ample flavor. Choose your favorite here.
- Filet mignons: The main event, choose high quality for high flavor.
- Olive oil: This ensures your steaks don’t stick to the pan while they get that great sear.
For the Sauce:
- Butter: Adds that silky flavor and richness to your sauce.
- Finely chopped shallots: They bring a subtle depth to your sauce.
- Mixed mushrooms: Cremini, shiitake, white, or oyster – they all add earthy richness to your plate.
- Red wine: It’s bold and reduces down to a saucy deliciousness.
- Beef broth: It’s the foundation of any good sauce that supports all the other flavors.
- All-purpose flour: Just a teaspoon will thicken your sauce to a spoon-coating consistency.
How to Make Peppercorn Steaks
- Preheat oven to 450 degrees. Heat cast iron skillet over high heat on stove.
- While skillet heats, whisk together crushed peppercorns and seasoning in a small deep bowl. Pat each filet dry on all sides with a paper towel then drizzle 1 tablespoon of olive oil on each filet mignon and rub into all sides.
- Press the top and bottom of each filet into the prepared seasoning and add each to skillet.
- Sear each side of the filets then place skillet in the preheated oven.
- Bake until you reach the desired doneness of your filets after testing with a thermometer (Rare: 130 degrees, Medium-Rare: 135 degrees, Medium: 145 degrees, Medium-Well: 155 degrees, Well: 160 degrees).
- Remove filets and let rest for 5 minutes.
How to Make Red Wine Sauce
- While steaks cook in the oven, heat 2 T of butter in saute pan over medium heat.
- Add shallots and cook for 4 minutes until the begin to soften.
- Next stir in mushrooms, continue cooking for 4 minutes then add garlic and cook for 3 minutes without allowing it to burn.
- Pour in wine and beef broth then whisk in flour. Turn heat to medium high until liquid begins to boil. Turn heat down to medium low and continue to saute until sauce thickens.
- Season with salt and pepper to taste then turn off heat.
How to Serve
- Southern Comfort: Slide up beside your steak with the creamiest, dreamiest Garlic Mashed Potatoes that’ll make your tastebuds do the two-step.
- Carb Companions: If you’re all about soaking up that sauce, the Honey Cornbread offers a golden, slightly sweet platform that’s ready to dive into that rich red wine reduction.
- Salad Days: Balance the indulgence with a light and lively Harvest Fall Salad that brings a crisp, refreshing contrast to your savory main.
How to Store
To store leftover peppercorn steaks, wrap them tightly in aluminum foil or place them in an airtight container and refrigerate for up to 3 days. For the red wine sauce, use a separate airtight container in the fridge. When you’re ready to reignite the flavors, gently reheat the steaks in a skillet over medium heat until just warmed through, and simmer the sauce on low heat, stirring occasionally until heated to your liking.
Favorite Steak Recipes to try
- Skirt Steak Marinade with Chimichurri
- Pan Seared Steak
- Grilled Ribeye
- Steak Au Poivre
- Steak Fajitas
- Carne Asada
Peppercorn Steaks with Red Wine Sauce
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Ingredients
For the Steaks:
- 3 tablespoons crushed peppercorns
- 1 tablespoon steak seasoning
- 4 filet mignons
- 4 tablespoons olive oil
- 3 tablespoons peppercorns crushed
For the Sauce:
- 3 tablespoons butter separated
- ¼ cup finely chopped shallots
- 1½ cups mixed mushrooms like cremini, shitake, white or oyster
- 1 teaspoon minced garlic
- 1 cup red wine
- â…“ cup beef broth
- 1 teaspoon all-purpose flour
- Salt and pepper to taste
Instructions
For the Steaks:
- Preheat oven to 450 degrees. Heat cast iron skillet over high heat on stove.
- While skillet heats, whisk together crushed peppercorns and seasoning in a small deep bowl. Pat each filet dry on all sides with a paper towel then drizzle 1 tablespoon of olive oil on each filet mignon and rub into all sides.
- Press the top and bottom of each filet into the prepared seasoning and add each to skillet.
- Sear each side of the filets then place skillet in the preheated oven.
- Bake until you reach the desired doneness of your filets after testing with a thermometer (Rare: 130 degrees, Medium-Rare: 135 degrees, Medium: 145 degrees, Medium-Well: 155 degrees, Well: 160 degrees).
- Remove filets and let rest for 5 minutes.
For the Sauce:
- While steaks cook in the oven, heat 2 T of butter in saute pan over medium heat.
- Add shallots and cook for 4 minutes until the begin to soften.
- Next stir in mushrooms, continue cooking for 4 minutes then add garlic and cook for 3 minutes without allowing it to burn.
- Pour in wine and beef broth then whisk in flour. Turn heat to medium high until liquid begins to boil. Turn heat down to medium low and continue to saute until sauce thickens.
- Season with salt and pepper to taste then turn off heat.
- Serve with filet mignons and mashed potatoes if desired.
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You know what’s funny, is that I literally clicked on this recipe because I have Omaha filets in my freezer and I thought to myself, “Hey now I could use this recipe for my steaks!” Can’t wait to try it!
NICE!
They will be wonderful that!
Now you’re singing my song, Jocelyn! That’s just about the perfect way to cook a steak! Congrats on the cookbook. I’m SO happy for your success!!