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Whiskey Peppercorn Crusted Filet Mignon Recipe with Blue Cheese Butter

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A sophisticated yet easy-to-make filet mignon crusted with cracked black peppercorns and infused with whiskey, topped with a creamy blue cheese butter. Perfect for special occasions or a comforting weeknight meal.

Ingredients

Scale
  • 2 filet mignon steaks, about 6 oz (170 g) each, preferably 1.5 to 2 inches thick
  • 2 tablespoons whole black peppercorns, cracked
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 2 tablespoons whiskey (smooth bourbon recommended)
  • 4 tablespoons unsalted butter, softened
  • 2 ounces (60 g) blue cheese, crumbled (Roquefort or Gorgonzola recommended)
  • 1 teaspoon fresh lemon juice
  • 1 small garlic clove, finely minced (optional)
  • Freshly ground black pepper, to taste

Instructions

  1. Crack the black peppercorns coarsely using a mortar and pestle or the bottom of a heavy pan. Set aside.
  2. Pat the filet mignons dry with paper towels. Season both sides evenly with kosher salt.
  3. Press the cracked peppercorns firmly onto all sides of the steaks to create a thick crust.
  4. In a small bowl, combine softened butter, crumbled blue cheese, lemon juice, minced garlic (if using), and a pinch of freshly ground black pepper. Mix until creamy but slightly chunky. Cover and refrigerate until ready to serve.
  5. Heat a heavy-bottomed skillet or cast iron pan over medium-high heat. Add olive oil and heat until shimmering but not smoking, about 2 minutes.
  6. Place the peppercorn-crusted filets into the hot pan. Cook without moving for 3–4 minutes for medium-rare (adjust time for thickness).
  7. Flip the steaks using tongs and cook the other side for 3–4 minutes more. While cooking the second side, add whiskey around the steak and let it bubble and reduce slightly to infuse flavor. Be cautious of flare-ups.
  8. Use a meat thermometer to check doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
  9. Remove steaks from pan and transfer to a warm plate. Spoon a dollop of blue cheese butter on top of each filet.
  10. Tent loosely with foil and let rest for 5 minutes to allow juices to redistribute and butter to melt.
  11. Serve warm, optionally with roasted vegetables or a simple salad.

Notes

Use room temperature steaks for even cooking. Don’t grind peppercorns too finely to maintain texture. Preheat pan well for a perfect sear. Be cautious of flare-ups when adding whiskey. Rest steaks before slicing to keep them juicy. Blue cheese butter can be made up to 2 days ahead and refrigerated.

Nutrition

Keywords: filet mignon, peppercorn crust, whiskey, blue cheese butter, steak recipe, easy steak, special occasion dinner

Find it online: https://gleefulfork.com/whiskey-peppercorn-crusted-filet-mignon-recipe-with-blue-cheese-butter-tutorial/