Pepper-Crusted Filet Mignon

Name: Pepper-Crusted Filet Mignon
Yield: Serves 4
Ingredients: 5 tablespoons, black peppercorns, cracked (see illustration below); 5 tablespoons, olive oil, plus 2 teaspoons; 1 tablespoon, kosher salt; 4 , center-cut filets mignons, 1 1/2 to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin

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Appears in Cook's Illustrated March/April 2006, America's Test Kitchen TV

Main Courses

Beef

SEASON 7

SERVES4

TIME1 hour, plus 1 hour standing

has video

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 ...

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