Pepper-Crusted Filet Mignon

From Meat and Potatoes for Company

Pepper-Crusted Filet Mignon

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 ...

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 crust: First, we rubbed the raw steaks with a paste of the cooked cracked peppercorns, salt, and oil; then we pressed the paste into each steak using a sheet of plastic wrap. The paste not only added flavor to the meat but also drew out the meat's own beefy flavor.

Watch the Full Episode

Season 7, Ep. 710
Meat and Potatoes for CompanySeason 7, Ep. 710

Few main courses are as impressive as filet mignon, but such cachet comes with a hefty price tag. While the hallmark of this luxury cut is its buttery, tender texture, some argue that the beefy flavor...