Pepper-Crusted Filet Mignon
Appears in Cook's Illustrated March/April 2006
WHY THIS RECIPE WORKS
For a pepper-crusted filet mignon recipe with a crust that wouldn’t overwhelm the meat, we mellowed the peppercorns' heat by gently simmering them in olive oil. We then used a two-step process to create a well-browned and attractive pepper ...