Elk Filet Mignon with Shallot Peppercorn Cream Sauce

Name: Elk Filet Mignon with Shallot Peppercorn Cream Sauce
Yield: 2 Servings
Ingredients: 2 Honest Bison Elk Filet Mignon (6 ounces each); Salt and freshly ground black pepper (to taste); 2 tablespoons avocado oil; 1 shallot (large, finely chopped); 2 cloves garlic (minced); 2 tbsp butter; ½ tbsp freshly cracked black pepper; ½ cup beef broth; 1 cup heavy cream; ½ tsp salt

Looking to elevate your steak night? This recipe for Elk Filet Mignon with Shallot Peppercorn Cream Sauce is the perfect blend of elegance and simplicity. Tender, naturally-grazed Elk Filets meet a rich, velvety sauce that’s bursting with flavor from shallots, garlic, and freshly cracked peppercorns. With just 15 minutes of prep and quick stovetop sear, this recipe is ideal for impressing a special someone—or just treating yourself.

Recipe and photography by Essence Eats.

Elk Filet Mignon with Shallot Peppercorn Cream Sauce

Essence Eats

Servings

2 Servings

Ingredients

2 Honest Bison Elk Filet Mignon (6 ounces each)
Salt and freshly ground black pepper (to taste)
2 tablespoons avocado oil

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1 shallot (large, finely chopped)
2 cloves garlic (minced)
2 tbsp butter
½ tbsp freshly cracked black pepper
½ cup beef broth
1 cup heavy cream
½ tsp salt

Directions

Season the elk filet mignon generously with salt and black pepper.
Heat avocado oil in a heavy skillet over medium-high heat.
Once hot, add the filet mignon and sear until it develops a golden-brown crust on each side and is cooked to the desired doneness. For rare, cook for about 2 minutes on each side. For medium-rare, cook for about 4 minutes on each side. For medium, cook for about 5 minutes on each side. You can double-check the cooking by reading the internal temperature of the meat with a meat thermometer . (See below for cooking temps)
Remove the filets from the skillet and rest for at least 10 minutes.
While the filet mignon rests, make the shallot cream sauce. Add the butter to the same skillet used to sear the steak over medium heat.
Add the finely chopped shallots and sauté until soft and translucent, about 5 minutes. Then add the minced garlic.
Next, add the cracked black peppercorns and sauté for another minute.
Deglaze the skillet with beef broth, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream and bring to a simmer. Cook until the sauce thickens slightly, about 5-7 minutes.
Lastly, add in the salt.
Serve the filet mignon with a spoonful of shallot cream sauce drizzled on top or below each filet. Top with herbs for a finishing touch if desired.