Pepper Filet Mignon with Cognac Cream Sauce

Name: Pepper Filet Mignon with Cognac Cream Sauce
Prep time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Française
Ingredients: 800 g (1¾ lb) filet mignon, cut into medallions; Salt, to taste; Crushed black peppercorns, generously; 3 tablespoons unsalted butter; 3 tablespoons cognac; ½ teaspoon all-purpose flour; 200 g (¾ cup) heavy cream

By Marie Lefebvre · Updated October 20, 2026

Tender filet mignon medallions coated in crushed black pepper and finished with a luxurious cognac and heavy cream sauce. A French bistro classic that's surprisingly easy to pull off at home for an impressive dinner.

Prep⏱️ 40 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

800 g (1¾ lb) filet mignon, cut into medallions
Salt, to taste
Crushed black peppercorns, generously
3 tablespoons unsalted butter
3 tablespoons cognac
½ teaspoon all-purpose flour
200 g (¾ cup) heavy cream

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

Amazon affiliate links

Directions

1
Lightly pound the filet medallions and press both sides firmly into the crushed black pepper to coat well.
2
Melt half the butter in a skillet over high heat. Sear the medallions 2–3 minutes per side, season with salt at the end, then transfer to a serving platter and keep warm.
3
In the same skillet over medium heat, melt the remaining butter. Stir in the flour, then pour in the cognac. Once it begins to bubble, pour in the heavy cream, stirring continuously.
4
Simmer for 2 minutes until the sauce thickens slightly. Season to taste, pour over the filets, and garnish with extra crushed peppercorns before serving.

💡 Chef's Tip

Warm the cognac slightly before adding it to the pan and carefully flambé for a dramatic presentation. Serve alongside fresh egg noodles or sautéed potatoes to soak up every drop of the sauce.