Peppercorn Steaks with Red Wine Sauce
Decadent perfectly flavored peppercorn steaks get a spicy pepper kick and a delicious red wine sauce complement.
Servings: 4 servings
Calories: 790kcal
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
- ⅓ 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.
Notes
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.
Nutrition
Calories: 790kcal | Carbohydrates: 18g | Protein: 34g | Fat: 60g | Saturated Fat: 22g | Cholesterol: 141mg | Sodium: 246mg | Potassium: 1060mg | Fiber: 6g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 0.2mg | Calcium: 96mg | Iron: 6.5mg