Seared Filet Mignon with Shallot Peppercorn Cream Sauce

Shallot Peppercorn Cream Sauce:
Melt butter in a large sauté pan over medium-low heat.
Add shallots and a pinch of salt, cooking until soft, about 1 minute.
Incorporate garlic and crushed peppercorns, sautéing for 30 seconds.
Mix in dijon, Worcestershire, and flour, cooking for 1 minute before slowly adding beef stock.
Bring to a boil, reduce to a simmer, and leave uncovered for 10 minutes.
Stir in heavy cream and continue to simmer for another 5 minutes, until the sauce thickens. Season with salt to taste.
Seared Filet Mignon:
Allow steaks to reach room temperature before patting dry and seasoning with salt and pepper.
Heat a cast iron pan with avocado oil until smoking.
Place steaks in the pan, searing undisturbed for 2-3 minutes per side, then sear edges for 1 minute.
Add butter and garlic to the pan, turning off the heat and basting steaks for 30 seconds.
Remove steaks and rest for 7 minutes before slicing. Serve with sauce.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 560 kcal | Servings: 4 servings