Pepper-Crusted Filet Mignon Recipe
Email
Tough, sinewy cuts of meat like brisket beg for slow, low cooking. But lean, tender cuts like filet mignon just need a quick pan-sear and a smear of peppery butter. Though a drizzle of Béarnaise sauce doesn’t hurt.
This dish was featured as part of our Valentine’s Day All-Star Recipes.
INGREDIENTS
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole green peppercorns
- 2 tablespoons unsalted butter (1/4 stick), at room temperature
- 4 (6-ounce) filet mignon steaks (about 1 1/2 inches thick)
- Kosher salt
- 2 tablespoons olive oil
INSTRUCTIONS
- Place both peppercorns in a plastic zip-top bag and crack them on a work surface with a mallet until they’re broken into small pieces but not pulverized. Place them in a medium bowl, add the butter, and mix until combined.
- Season the steaks all over with salt. Divide the peppercorn butter among the filets and rub to evenly coat both sides.
- Heat the oil a large frying pan over medium-high heat until shimmering, about 3 minutes. Add the steaks and cook undisturbed to the desired doneness, about 4 minutes per side for medium rare. Transfer the steaks to a cutting board to rest for at least 5 minutes before serving.
Just put the peppercorns on a piece of wax paper and crush them no flying I swear!
that really doesn't look like filet mignon in the photo.
Mr. Toad...You probably didn't see "sarmale's" initial comment. He put the peppercorns in a sealed zip-lock plastic bag and then beat the living tar out of the peppercorns, thus no splattering.
Put your peppercorns in a zip-lock sandwich bage... remove the air before zipping the bag closed. Then whack with your mallet to your heart's content. No muss, no fuss....
Mr. Toad, you are so right. I actually put them in a plastic bag before I whacked them! Amy Wisniewski, CHOW
I prefer to crush peppercorns on a cutting board with the bottom of a dutch oven. If you whack them with a mallet they tend to go flying everywhere.