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Filet Steak with Shrimp Peppercorn Sauce

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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 5 servings
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Five 2-inch-thick beef filet steaks (about 10 ounces each)

Kosher salt and freshly ground black pepper

1 tablespoon salted butter

1 tablespoon olive oil 


2 tablespoons salted butter

8 ounces shelled and deveined jumbo shrimp (16- to 20-count), chopped

1/2 cup beef broth 

1/4 cup brandy 

1 cup heavy cream 

2 tablespoons crushed peppercorns 

1 tablespoon chopped fresh parsley


  1. For the steak: Preheat the oven to 400 degrees F.
  2. Season the steaks with salt and pepper. Heat a large ovenproof skillet over medium heat, then add the butter and olive oil. When hot, throw in the steaks and sear for a minute on each side.
  3. Transfer the steaks to the oven for 3 to 5 minutes for medium rare or 6 to 7 minutes if you like them cooked a little more. Remove to a board, cover in foil and let rest for 5 minutes.
  4. For the sauce: Melt the butter in a skillet over medium heat. Add the chopped shrimp and saute until cooked, 2 to 3 minutes, then remove to a plate. Add the broth and brandy followed by the cream and crushed peppercorns. Bring to a simmer, throw the shrimp back in, add the parsley and cook for about 2 more minutes.
  5. Pour the sauce over the steaks and serve.