This Pepper Crusted Steak is cooked to perfection in a cast iron skillet then topped with a creamy mushroom sauce. Perfect for holidays and celebratory dinners!
Valentine’s Day is right around the corner and that means a tasty date night dinner with your sweetheart! My husband and never go out for Valentine’s Day and instead opt to make dinner together at home with our kids. This Pepper Crusted Steak recipe is the best date-night dinner in, celebratory meal or holiday meal for the family. This steak dinner is taken to the next level with my homemade Creamy Mushroom Sauce and pairs great with loads of sides. I hope you and your family love this simple, cast iron filet mignon!
What You Need To Make Pepper Crusted Steak
The kitchen tools you will need to make peppercorn crusted steak are:
- A Cast Iron Skillet: I adore using my 12 inch cast iron skillet for this steak recipe, because it sears the steak so well. If you do not have a cast iron skillet you can use any large pan like stainless steal. I do not recommend using a non-stick pan for this pepper crusted filet mignon, because it is harder to get a good sear.
- Tongs: Tongs work better than a spatula for rotating the steaks. Personally, I love using tongs with the rubber on the ends and not metal ones.
- A Large Plate: Any large plate or cutting board will work, this is just to prep the steaks with salt and pepper.
- A Meat Thermometer
The ingredients you will need to make pepper crusted filet mignon are:
- Steak: Okay, so when it comes to meat I go all out, especially with steak. There really is nothing worse than a chewy piece of steak. For this recipe I used a tenderloin cute, which also includes the filet mignon (my personal favorite), because I think it pairs perfectly with the peppercorns and cream sauce.
Now yes, tenderloin or filet mignon is very expensive so of course you can use an alternate cut of steak if you wish. Some other great options would be sirloin, NY strip or strip steak. Whichever cut you choose make sure each cut is at least 1 1/2 inches thick.
- Ground Peppercorns: I used ground black peppercorns to coat my steak with, but you could use a mix of black, white or red peppercorns if you prefer.
- Butter and Olive Oil: I love using the combination of the two, but you could use one of the other.
- Fresh Herbs (Optional)
- Creamy Mushroom Sauce for Topping: My FAVORITE sauce to pair with this steak recipe. Seriously, these two are such a dynamic duo and this mushroom sauce takes this steak to another level, if even possible.
How to Cook a Cast Iron Steak
- First, take your steak of choice out of the fridge and place it on a large plate or cutting board letting it come to room temperature (about 20 minutes). This will help the steak cook more evenly. I like to do this first while I prep my sides, get my pan ready and all that jazz.
- Sprinkle all sides of the steak with salt and ground peppercorns making sure it is generously coated.
- Place the cast iron skillet on a large burner on the stove and let it heat up before adding the butter and olive oil. This will help the steak not stick. Once the skillet it hot, reduce the heat to medium, add the butter and olive oil (it should melt and bubble right away).
- Place your cuts of steak in the middle of the pan, but not crowding each other. Let them sit (do not flip them) for 4-5 minutes allowing the outside to sear. While the steak is sitting you can add some fresh herbs to the pan as well if using.
- After 5 minutes flip each steak and let it sit for an additional 5 minutes without moving it.
- After 5 minutes, use your tongs to prop each filet cut on it’s side for 1-2 minutes so the edges can sear. Repeat this until all the edges are seared.
- Once you have seared the edges, check the internal temperature of each pepper crusted steak and continue to cook on low until it reaches your desired temperature. I like mine about medium to medium-rare which is an internal temperature of about 145 degrees F.
- Let the steaks rest for 10 minutes before slicing and serve with creamy mushroom sauce and side of choice. Enjoy!
How to Store Leftover Filet Mignon
To store leftover pepper crusted steak, place in an airtight container and store in the fridge for up to 3 days. I HIGHLY recommend re-heating the steak in the oven for 5-10 minutes at 325 degrees F, or just until warm. If you re-heat the steak in the microwave it is going to cook the steak more and leave you with a warm, but well-done piece of meat.
Also, I do not recommend freezing the steak once it is cooked. To get the steak warm again after freezing it would result is a very over-cooked piece of meat.
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What to Pair Peppercorn Steak With
- Spinach Apple Salad: This healthy salad is perfect to pair with this pepper crusted steak main course. Great for a Fall pairing!
- Twice Baked Potatoes: Ah, steak and potatoes, what is better?! These classic twice baked potatoes will compliment this steak perfectly for dinner.
- Herb Roasted Potatoes: These simple herb roasted potatoes are ready fast and
- Quinoa Tabouli: This gluten-free option is perfect for all my low-carb friends out there!
- Roasted Honey Glazed Carrots: This simple, and quick veg side-dish will be a hit with both kids and adults!
- Crispy Air Fryer Green Beans: I love this simple green bean recipe, because it comes together quick AND I don’t have to turn on my oven! Yay!
- Roasted Purple Brussels Sprouts Salad: This beautiful salad recipe will be a show-stopper for celebratory dinners like Valentine’s Day or an anniversary!
- Easy Potatoes Au Gratin: I grew up eating a similar recipe, and really there is nothing better than some creamy, cheesy taters!
I hope you enjoy this Pepper Crusted Steak recipe! My mom and I both have a serious pepper obsession, and this was always my favorite recipe to request on my birthday growing up! I know, a eight-year-old requesting filet mignon for her birthday (insert eye-roll haha).
Cast Iron Pepper Crusted Steak Recipe
- Take your room temperature steak and sprinkle all sides of the steak with salt and ground peppercorns making sure it is generously coated. Place the cast iron skillet on a large burner on the stove and let it heat up before adding the butter and olive oil.
- Once the skillet it hot, reduce the heat to medium, add the butter and olive oil (it should melt and bubble right away). Place your steak in the middle of the skillet, and let them sit (do not flip them) for 5 minutes allowing the outside to sear.
- While the steak is sitting you can add some fresh herbs to the pan as well if using. After 5 minutes flip each steak using tongs and let it sit for an additional 5 minutes without moving it.
- After 5 minutes, use your tongs to prop each cut if steak on it's side for 1-2 minutes so the edges can sear. Repeat this until all the edges are seared.
- Once all sides are seared check the internal temperature of each pepper crusted steak and continue to cook on low until it reaches your desired temperature. I like mine about medium to medium-rare which is an internal temperature of about 145 degrees F.
- Once steaks have reached desired internal temperature, let the steaks rest for 10 minutes before slicing. Serve with creamy mushroom sauce and side of choice. Enjoy!
Leftover StorageStore leftover steak in an airtight container in the fridge for up to 3 days. To avoid the steak from getting chewy, re-warm in the oven for 10 minutes at 325 degrees or just until warmed through. Alternatively, you can warm in the microwave for 30-60 seconds.
Steak OptionsFilet Mignon is a pricey cut of steak. If this is not an option for you, you can also use tenderloin (which includes the filet), sirloin, top sirloin, or NY Strip. The different cuts will cook at different speeds so be sure to test the internal temperature to make sure it is cooked correctly. Whichever cut you choose make sure each piece of steak is at least 1 1/2 inches thick. Nutritional Information does not include Creamy Mushroom Sauce.
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