The Ultimate Peppercorn Filet
Who Needs a Steak House When You Can Make it Better at Home!!!
I have lots of memories of eating as a child. My Mom was and still is an amazing cook. Lately I seem to take over the kitchen but when I don’t and she works her magic it’s always perfection! One of my fondest memories was of her peppercorn steak. It was one of my absolute favorite things growing up and I have to say…still is!
Life was hectic even back when I was young, but no matter what we sat don’t to a perfect meal every night. There was always a balance of meat, carbs, veg and always a salad. It’s funny because sometimes I swear my brother and I don’t even think its a complete meal unless salads included.
I think from a young age I always loved spicy food (one of my daughters is the same). It didn’t matter if the heat was coming from pepper, chili flakes or fresh chopped hot peppers. I’d take it any way it came.
This recipe is definitely spicy! If you don’t want it as hot, don’t crust the filets in peppercorns. Just rub in the Dijon and sear it like that. If you hate mushrooms (some people are crazy like that) then skip them and serve it without.
This is a meal gorgeous enough to serve company but simple enough for a weekday indulgence too!
- 4- 6oz beef fillets (center cut if possible)
- 3 tablespoons Dijon mustard
- 1 cup crushed peppercorns
- 4 tablespoons butter
- 2 tablespoons olive oil
- 3 shallots, finely chopped
- 1 clove garlic, chopped
- 1 tablespoon fresh thyme, chopped
- 6 cups mushrooms, sliced (button, cremini and porcini)
- ½ Cup Canadian whiskey
- 1-1/2 cups heavy cream (35%)
- 1 teaspoon Himalayan pink salt
- With your fingers, rub each fillet with the dijon mustard and then roll in the crushed peppercorns, leaving 2 tablespoons for later use.
- Set a large cast iron pan to medium high.
- Add 2 tablespoons of butter and 2 tablespoon of oil. Once pan is hot add the fillets and sear each side for 2 min.
- Remove to a plate and cover with tinfoil.
- Lower heat to medium and add remaining butter, shallots, garlic, thyme and mushrooms.
- Sauté for 8 min or until mushrooms are soft.
- Add whiskey and steam for 1 minute.
- Add cream, salt and remaining peppercorns.
- Place steak and any juices on plate back to the pan and continue to cook for 8 min for medium rare. !0-12 for medium to medium well.
- Serve with Arugula Mashed Potatoes and butter basted asparagus.