Best 3 Pepper Crusted Filet Mignon Recipes

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Welcome to the ultimate guide to cooking a tantalizing and unforgettable pepper crusted filet mignon. This exquisite dish is a symphony of flavors and textures, where the tenderloin's succulence meets the bold and aromatic crust. Whether you're a seasoned chef or a home cook looking to impress, this article will provide you with the necessary knowledge and techniques to create a culinary masterpiece that will leave your taste buds dancing. From selecting the perfect cut of meat to mastering the art of searing and finishing the steak, we'll take you through every step of the process, ensuring that your pepper crusted filet mignon becomes a dish to remember.

Check out the recipes below so you can choose the best recipe for yourself!

PEPPER CRUSTED FILET MIGNON



Pepper Crusted Filet Mignon image

There's nothing better than a really great steak! When I want something really extra special this is what I make. .

Provided by kittycatmom

Categories     Steak

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

5 tablespoons black peppercorns, cracked
5 tablespoons olive oil, plus
2 teaspoons olive oil
1 tablespoon kosher salt
4 (7 -8 ounce) center-cut filet mignon, 1 1/2 to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin

Steps:

  • Heat peppercorns and 5 tablespoons oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine. Rub steaks with oil and pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere; let stand at room temperature for 1 hour.
  • Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. Heat remaining 2 teaspoons oil in 12-inch heavy-bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 5 minutes before serving.
  • To crack peppercorns:.
  • Spread half of the peppercorns on a cutting board. Place a skillet on top. Pressing down firmly with both hands, use a rocking motion to crush the peppercorns beneath the "heel" of the skillet. Move the skillet back and forth, redistributing the peppercorns as needed. Repeat with the remaining peppercorns.

PEPPER-CRUSTED FILET MIGNON



Pepper-Crusted Filet Mignon image

Make and share this Pepper-Crusted Filet Mignon recipe from Food.com.

Provided by katreasanchez

Categories     Very Low Carbs

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 7

2 (5 -6 ounce) filet mignon (about 1 1/2 inches thick)
coarse salt
very fresh coarse ground black pepper
2 teaspoons olive oil
1 cup red wine
2 tablespoons cold butter, cut up
coarse salt

Steps:

  • Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
  • Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
  • Remove strings from filets, and serve with Red Wine Sauce, if desired.
  • Red Wine Sauce
  • Makes 1/3 cup
  • 1 cup red wine
  • 2 tablespoons cold butter, cut up
  • Coarse salt
  • Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
  • Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.

BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE AND ROASTED RED PEPPER-ANCHO SALSA



Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa image

Provided by Bobby Flay

Categories     main-dish

Time 1h52m

Yield 4 servings

Number Of Ingredients 15

2 ancho chiles
3 cloves garlic, coarsely chopped
2 tablespoons pine nuts
2 teaspoons honey
2 grilled red bell peppers, cut into 1/4-inch thick strips
3 tablespoons red wine vinegar
3 tablespoons chopped fresh cilantro leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 filet mignon, 8 ounces each
1 tablespoon canola oil
1 teaspoon kosher salt
4 teaspoons coarsely ground black pepper
8 ounces fresh goat cheese, cut into 4 slices
Cilantro leaves, for garnish

Steps:

  • Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.
  • Remove the chiles from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 1/4 cup of the soaking liquid. Blend until smooth.
  • Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, cilantro, salt and pepper. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
  • Black Pepper Crusted Filet Mignon with Goat Cheese:
  • Heat your grill to high.
  • Brush the filets with the oil and season both sides of each filet with the salt and 1 side of each filet with the black pepper. Place the steaks on the grill, pepper side down and grill until lightly charred and crusty, 2 to 3 minutes. Turn the steaks over, and grill for 2 to 3 minutes longer for medium-rare.
  • Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the cheese. Close the cover and grill until the cheese begins to melt slightly, about 1 minute.
  • Remove the steaks from the grill, let rest for 5 minutes. Top each filet with the roasted red pepper-ancho salsa. Garnish with cilantro leaves, before serving.

Tips:

  • Make sure the filet mignon is at room temperature before cooking. This will help it cook evenly.
  • Sear the filet mignon in a hot skillet for a few minutes per side to create a crust. This will help lock in the juices and flavor.
  • Roast the filet mignon in a preheated oven to your desired doneness. The cooking time will vary depending on the thickness of the steaks.
  • Let the filet mignon rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the meat.
  • Serve the filet mignon with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Pepper crusted filet mignon is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. With a little planning and effort, you can create a restaurant-quality meal at home.

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