Petite Fillet with Garlic Peppercorn Sauce

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Let's get the recipe out of the way first since people hate scrolling through the typical food blogger stuff to get to the recipe. This is a simple white sauce variation that is creamy, savory, and as the name implies - it has a peppery kick.

Mini-Surf and Turf - Petite fillet with creamy peppercorn sauce, snow crab legs, and asparagus.

Creamy Garlic Peppercorn Sauce

By www.nibblemethis.com

Published 03/30/2025

A creamy and delicious sauce that's delicious on steaks, burgers, and grilled vegetables. We took ours to another level by using Bourbon Barrel Smoked Pepper.

INGREDIENTS

• 3 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoon coarse black pepper
• 2 tablespoons all purpose flour
• 1 cup cream or half and half
• 1/4 cup shredded parmesan cheese
• salt to taste once finished

INSTRUCTIONS

1. Preheat a small sauce pot to medium/low heat, melt the butter.  Then add saute the garlic, shallot, salt and pepper and whisk frequently until the garlic starts turning golden brown - about 2 minutes.
2. Make a light roux by whisking in the flour and continuing to whisk until it smells nutty, about 2-3 minutes.
3. Slowly add the cream, whisking continuously, until combined into a sauce.
4. When the sauce begins to slightly simmer, whisk in the parmesan and stir occaisionally until the cheese is melted.
5. Tasted and add more salt as desired.

Yield: 2-4 Servings

Prep Time: 00 hrs. 5 mins.

Cook time: 00 hrs. 15 mins.

Total time: 20 minutes

Tags: sauce

We weren't planning on cooking yesterday afternoon but when I saw a pair of Certified Angus Beef brand petite fillet at Food City, things changed.

Food City also had a pack of snow crabs for a low price so on the spur of the moment, we decided to make a mini-turf and surf for the afternoon's NCAA Elite 8 basketball games.

We didn't have a lot of time because the skies were turning dark and Spring storms were popping up. I fired up one of our Big Green Eggs and got to prepping the food. I seasoned the steaks simply with Bourbon Barrel smoked salt and smoked black pepper.  Did the same for the asparagus.

As you can see, one fillet was much more petite than the other. One was a heavy 5 ounces while the other barely weighed in at 3 ounces.

While the crab legs heated up in our steamer, I raced against time to grill the steaks. My plan was to grill the smaller one about 3 min per side and the larger one about 4 min per side.

My set up for the Big Green Egg was a Kick Ash Basket full of Jealous Devil lump charcoal and a pre-heated cast iron grate from Craycort. Notice how the angle of the grates go in 3 directions? Each of those are inserts that you can lift out to add fuel or wood OR you can drop in an accessory insert like a griddle plate or veggie wok.

Once the steaks were flipped, I added a bit of asparagus to the heat of the hot coals.

Cooking away on the Big Green Egg. This was just before I pulled her smaller fillet off of the grill.

Remember that plan to let the larger fillet go for a couple of minutes longer? The weather had other ideas about that and I'm fine with a rare fillet so I pulled it early.

Asparagus is one of my favorite veggies to pair with steaks because prep is literally a snap and they cook quickly.

Surf and turf for the games! My filet was rare due to the cooking time being cut short but like I said, I was fine with that. 

Every bite was delicious! Since we normally opt for ribeye or strip, Alexis couldn't get over how tender the steak was. Not a bad meal for an afternoon when we weren't planning on cooking in the first place.