Filet Mignon with Peppercorn Sauce
Recipe Serves 2
This week's Sunday Supper is from one of our favorite people, Jeannie Jacobs. Jeannie is a luxury lifestyle influencer and founder of Just Jeannie where she inspires intentional living through cooking, home entertaining, elegant styling, travel, and self-care. Her recipe for Filet Mignon with Peppercorn Sauce is the perfect dinner to celebrate cooler evenings and the arrival of fall. A bonus for this week's Sunday Supper is a recipe for one of the ingredients, Dijon mustard. Find this easy to make sauce at the end of this recipe.
Ingredients:
- 2 filet mignon steaks (6-8 oz each)
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1/2 cup beef broth
- 1 Tbsp Dijon mustard
- 1/2 cup heavy cream
- 1 tsp dried thyme (Ground in a FinaMill Dried Herbs+ Pod)
- 1/2 tsp black pepper (Ground in a FinaMill Pepper Pod)
- 1/2 tsp salt (Ground in a FinaMill Everyday Pod)
- 1/2 tsp coarse peppercorns
(Ground in a FinaMill Pepper Pod, open to a coarse setting)
Watch the Recipe:
Directions:
- Season: Season filet mignon with salt, black pepper, and dried thyme.
- Sear steaks: Heat olive oil in a pan over medium-high heat. Sear steaks for 3-4 minutes per side (for medium-rare) or until desired doneness.
- Rest: Remove steaks from the pan and let them rest for 5 minutes to retain juices.
- Start sauce: In the same pan, melt butter and add beef broth, Dijon mustard, and crushed peppercorns. Bring to a simmer.
- Thicken sauce: Reduce heat to low and stir in the heavy cream. Continue to simmer until the sauce thickens slightly (about 1 minute).
- Serve: Slice steaks and plate. Spoon sauce generously over steaks and serve.
Bonus Spicy Dijon Mustard Recipe Created by "Served From Scratch" - Tracy Koslicki
Ingredients:
- 1/4 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 1/4 cup white wine vinegar. (Note: apple cider vinegar will work, too)
- 1/4 cup dry white wine or water
- 1 Tbsp minced shallot or white or yellow onion
- 3/4 tsp Himalayan salt (Ground in a FinaMill Everyday Pod)
- 1/4 tsp black pepper (Ground in a FinaMill Pepper Pod)
- pinch allspice (Ground in a FinaMill Dried Herbs+ Pod)
- 1/2 tsp brown sugar (optional)
Directions:
- Mix Dry: Add all dry ingredients together and mix the mustard seeds, salt, black pepper, and allspice. NOTE: to reduce the heat, reduce amount of mustard seeds.
- Mix Wet: Add shallot/onion and mix. Add white wine vinegar and mix. Add white wine and mix. NOTE: you can omit the wine for water to remove alcohol. Cover with plastic wrap and refrigerate for at least 8 hours.
- Blend: Add mixture to a blender or food processor. Blend until the desired thickness and chunkiness is achieved. Taste and add brown sugar if it is too bitter for your taste.
- Store: Store in a small mason jar in refrigerator for up to 2 weeks to 2 months.
Watch the Dijon Mustard Recipe:
About Dr. Jeannie Jacobs
Dr. Jeannie Jacobs is a former OB-GYN who courageously pivoted from medicine to pursue her true passion - creating beauty, connection, and purpose through intentional living. As the founder of Just Jeannie and Pivotal Moments by JJ, she inspires others to elevate everyday life through scent, style, and soulful gatherings. Her debut cookbook, Welcome to My Table, blends family traditions, travel-inspired flavors, and thoughtful hosting tips, showing that every meal is an opportunity to create lasting memories.
