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Filet Mignon with Pepper Sauce

Filet Mignon with Pepper Sauce

  • Serves 4
  • Prep time 15 minutes
  • Cook time 10 minutes

Nutrition facts

Per serving: Calories 340, Protein 41 g, Fat 16 g, Carbohydrates 6 g, Fibre 1 g, Iron 5 mg, Calcium 48 mg, Sodium 665 mg

This easy recipe for filet mignon with pepper sauce is a barbecue classic!


  • Crème à cuisson 15%
    80 ml (⅓ cup) cooking cream (15%)
  • Bouillon de boeuf
    125 ml (½ cup) beef stock
  • Filet mignon de boeuf
    4 filet mignon steaks, 180 g (about ⅓ lb) each and 2 cm (¾ in) thick
  • Sauce demi-glace
    250 ml (1 cup) demi-glace sauce
  • Poivre concassé
    15 ml (1 tbsp) three peppercorn blend

Also needed

  • 5 ml (1 tsp) garlic, minced


  1. Preheat the grill to medium-high heat.
  2. Melt a little butter in a pot over medium heat. Cook the peppercorn blend and garlic for 30 seconds.
  3. Add the demi-glace sauce and stock. Bring to a boil and then let simmer for 3 to 4 minutes.
  4. Pour in the cream and let simmer for 2 minutes. Set aside in a warm place.
  5. Place the steaks on a hot, well-oiled grill. Close the lid and cook the steaks for 2 to 3 minutes on each side, until rare. Serve with the sauce.

Serve with

Crispy Shallots

Heat 125 ml (½ cup) canola oil in a pot over medium heat. Cut 6 large shallots into rounds. In a bowl, mix the shallots with 45 ml (3 tbsp) flour. Shake to remove the excess flour. Fry in the oil for 1 to 2 minutes, stirring, until the shallots are golden-brown and crispy. Dry the shallots on a paper towel. Season with salt and pepper.

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