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Filet Mignon with Peppercorn Mustard Sauce

Filet Mignon with Peppercorn Mustard Sauce

Cooking Light magazine

Serve this deliciously tender steak with mashed potatoes to soak up all the sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



  1. Sprinkle salt and pepper over steaks. Heat oil in a 9-inch cast-iron skillet over medium-high heat until hot. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm. Add shallots to skillet; saute 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly. Serve steaks with sauce.
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Absolutely heavenly with French bread to soak up the sauce...tender and delicious. I didn't have cognac so used brandy, and it worked just fine.


Excellent recipe! It was so delicious ~ I used the Dijon mustard and served it with yellow rice and sugar snap peas and everyone loved it!

I'm nuts too...

First, I must tell you that Michele & "dark liquor" don't get along so well. In fact I cannot smell it without getting the chills, a result of too many shots back in the day ;). Well I thought I'd give this a shot, because it was going to be cooked & well...I thought it was pretty tasty. I did use brandy (I bought a small sample), and I could taste it after a few bites. My husband tasted it and said "this is good" and normally he is not a fan of any kind of "steak sauce". Thanks CLM-