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Peppercorn Crusted Filet Mignon with Balsamic Red Wine Sauce

The recipe I’ve made with the filet mignon is a Peppercorn Crusted Filet Mignon with Balsamic Balsamic Red Wine Sauce.
It sounds like a fancy recipe, but you need a fancy-sounding recipe for filet mignon! Secretly, though, the recipe is so incredibly simple, has only a few ingredients and takes only 20 minutes hands-on.
Servings 4


  • 2 tablespoons butter
  • 1/2 cup balsamic vinegar
  • 1/4 cup red wine
  • 1/2 cup beef broth
  • salt
  • 3 tablespoons whole peppercorn
  • 1 tablespoon cooking oil
  • 4 pieces Filet Mignon (at least 1¼” inch thick)


  • Preheat oven to 400F.
  • Heat a saucepan with the butter, balsamic vinegar over medium heat. When the balsamic begins to bubble, turn the heat down to medium-low and cook for 3 minutes to reduce to half. Add in the red wine and the beef broth and let simmer for 5-8 minutes until reduces to a sauce thick enough to coat back of spoon. Taste and season with salt.
  • Place the peppercorns in a baking sheet. Use a heavy bottomed skillet to gently crush the peppercorns by pressing the bottom of the skillet on top of the peppercorns using a rocking motion.
  • Rub each filet mignon lightly with the cooking oil. Season each filet mignon with salt on both sides and then press the filet mignon onto the peppercorns on both sides.
  • Heat large oven-proof skilling on high heat. When very hot, add the filet mignon, searing both sides for 1 minute each. Remove the filet mignon from the heat and onto the baking sheet (it’s okay if there’s still peppercorn on the baking sheet). Place into oven for 4-7 minutes, depending on your desired doneness and thickness of filet mignon.
  • For 1-inch filet mignon: 4 minutes and then check temperature with meat thermometer. For every ¼” more, add 1 minute.
    Rare: 120F-125F
    Medium-Rare: 130F-135F
    Medium: 140F-145F
  • Let rest for 3 minutes before serving with the Balsamic Sauce.
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