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Pepper-Crusted Filet Mignon
The secret to a steakhouse-quality crust is blooming cracked peppercorns in warm olive oil first. This simple step releases their natural oils, creating a deeply fragrant coating without any harsh bitterness. Once seared in a hot skillet and finished in the oven, the tender beef contrasts beautifully with its crunchy, spicy exterior. It's an impressive, foolproof method that'll make your next dinner at home feel like a special occasion.
Equipment
- Oven
- Stovetop
- Baking sheet
- Skillet
Ingredients
- Pepper-Crusted Filet Mignon
- Pepper-Crusted Filet Mignon
- 5 tablespoons black peppercorns, cracked
- 5 tablespoons plus 2 teaspoons olive oil
- 1 tablespoon kosher salt
- 4 (7- to 8-ounce) center-cut filets mignons, 1½ to 2 inches thick, trimmed
Instructions
- 1Warm the cracked black peppercorns and 5 tablespoons of olive oil in a small saucepan over low heat until faint bubbles appear. Keep the mixture at a bare simmer for 7 to 10 minutes, swirling the pan occasionally, until highly fragrant. Remove from the heat and let it cool completely.
- 2Stir the kosher salt into the cooled oil mixture. Massage this blend into the steaks, thoroughly coating both sides. Wrap the steaks in plastic wrap, pressing gently so the peppercorns stick, and leave them at room temperature for 1 hour. This resting period takes the chill off the meat for more even cooking.
- 3Place a baking sheet on the middle oven rack and preheat the oven to 450 degrees Fahrenheit.
- 4Heat the remaining 2 teaspoons of olive oil in a 12-inch skillet over medium-high heat until it just begins to smoke. Add the steaks and cook undisturbed for 3 to 4 minutes until a dark brown crust forms on the bottom.
- 5Flip the steaks and cook for another 3 minutes to brown the second side. Transfer the seared steaks to the preheated baking sheet in the oven. Roast for 3 to 7 minutes, aiming for an internal temperature of 115 to 120 degrees for rare, 120 to 125 degrees for medium-rare, or 130 to 135 degrees for medium.
- 6Move the steaks to a wire rack, tent loosely with aluminum foil, and let them rest for 5 minutes. Resting allows the juices to redistribute so they don't spill out when you slice.
Notes
- Make ahead: You can bloom the peppercorns in oil up to a week in advance. Store the mixture in an airtight container at room temperature.
- Tip: Crack whole peppercorns yourself using a mortar and pestle or a heavy skillet. Pre-ground pepper won't provide the right texture or flavor.
- Equipment: A cast-iron skillet works best for getting a deep, even sear on the steaks.