PEPPERED FILET OF BEEF
Chef Jeremiah Tower's beef filet is worthy of a special occasion. His Montpelier Butter and Oven-Dried Vegetables are rich and elegant accompaniments to the roast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Cover a baking sheet with plastic wrap; set aside. In a spice grinder, coarsely grind the black and white peppercorns. Strain through a fine sieve, reserving powder for another use. Transfer ground peppercorns to a small bowl. Stir in oil, cognac, thyme, and salt.
- Spread half of the pepper mixture lengthwise down the center of the prepared baking sheet. Top with filet, rolling to coat. Spread the remaining pepper mixture over the top of the filet to evenly coat. Wrap filet with the plastic wrap. Transfer to refrigerator, and let marinate for 4 hours. Remove the filet from the refrigerator, and bring to room temperature.
- Preheat the oven to 450 degrees. Salt the beef, and place on a rack in a large roasting pan or a rimmed baking sheet. Transfer to oven, and roast until an instant-read thermometer registers 125 degrees for medium-rare, 30 to 45 minutes. Remove from oven, and let rest in a warm place for 15 minutes before removing twine and slicing. Serve with Montpelier Butter and Oven-Dried Vegetables.
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Lisa Estrada
[email protected]This is the best peppered filet of beef recipe I've ever tried.
Dero Dero
[email protected]I would definitely recommend this recipe to anyone who loves steak.
Lal Miya
[email protected]This recipe is a keeper! I'll definitely be making it again.
Emmanuel Chris
[email protected]I've tried this recipe a few times and it always turns out great. The steak is always tender and juicy, and the peppered crust is the perfect amount of spice.
crisbell espinosa
[email protected]This is one of my favorite recipes to make when I'm entertaining guests. It's always a crowd-pleaser.
50 Calibah ug
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the steak and the peppered crust was a big hit.
luxgameplays
[email protected]I'm not a big fan of pepper, so I only used half the amount called for in the recipe. The steak still had a nice flavor, but it wasn't overpowering.
sanjay Shob
[email protected]Overall, I thought this recipe was just okay. The steak was cooked well, but the peppered crust was a bit bland.
Larry Wilson
[email protected]The recipe was easy to follow, but the steak didn't turn out as tender as I would have liked.
Khayakazi Daniso
[email protected]I found this recipe to be a bit too spicy for my taste. I would recommend using less peppercorns.
Kale Huff
[email protected]I tried this recipe and the steak was a bit dry. I think I overcooked it. But the flavor was still good.
Azhar Veesar
[email protected]This recipe is easy to follow and produces a delicious and impressive dish. I highly recommend it!
Nia Nia
[email protected]I made this recipe for my husband's birthday dinner, and he loved it! He said it was the best steak he's ever had. The peppered crust was especially delicious.
Daniel powell
[email protected]This is my go-to recipe for special occasions. It's always a hit with my guests. The beef is tender and juicy, and the peppered crust adds a nice kick. I usually serve it with mashed potatoes and asparagus.
Basheer Younas
[email protected]I've tried this recipe a few times now, and it never disappoints. The peppered crust is always crispy and flavorful, and the beef is cooked to perfection. My family loves it when I make this dish.
Sharon Solomon
[email protected]This peppered filet of beef recipe was an absolute delight! The steak turned out perfectly tender and juicy, with a flavorful and slightly spicy crust. The combination of cracked peppercorns and Dijon mustard added a wonderful depth of flavor. I serv