Disclosure: I was compensated by Omaha Steaks for this post but all opinions expressed here are my own.
Decadent perfectly flavored peppercorn crusted filet mignons get a spicy pepper kick and a delicious mushroom red wine sauce complement.
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 Omaha Steaks Peppercorn Crusted Filet Mignons are the best beef dish I have ever made, and I am quite proud to share them with you. I sometimes dream about them.
When you start with a quality beef product like Omaha Steaks, it’s hard to get it wrong but there is a way to get it right. I started with a spicy peppercorn crust on each filet that really deepened the flavor of the tender beef. I could have stopped there but oh no, I didn’t, and thank heavens I kept going.
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. Serve this over perfect mashed potatoes along with my easy homemade garlic bread recipe, and you will enter beef heaven.
I live in Chicago, so I know a good piece of meat. I have gone to the best steakhouses in the country, and Chicago has some of the top ones, believe me. This recipe rivals the best steaks I have ever had. What made the experience even better was being able to delight in my masterpiece in the comfort of my own home. Now you can do the same!
So head over to Omaha Steaks blog SteakBytes.com right now and get this recipe.
Peppercorn Crusted Filet Mignons with Mushroom Red Wine Sauce
For the Steaks:
- 3 tablespoons crushed peppercorns
- 1 tablespoon Omaha Steaks seasoning
- 4 Omaha Steaks 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
- ⅓ cup beef broth
- 1 teaspoon all-purpose flour
- Salt and pepper to taste
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.