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Pepper-Crusted Filet Mignon
A classic filet mignon gets an upgrade with a rich, toasted black pepper crust. The secret is gently blooming cracked peppercorns in olive oil to release their natural oils. This creates a deeply fragrant crust without any harsh bitterness. The tender, juicy beef contrasts beautifully with the crunchy, spicy exterior. It is a perfect choice for a special occasion dinner or a romantic date night at home.
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 five tablespoons of olive oil in a small saucepan over low heat until you see faint bubbles.
- 2Keep the mixture at a bare simmer for 7 to 10 minutes, swirling the pan occasionally until the pepper smells highly fragrant. Take the pan off the heat and let it cool completely.
- 3Stir the kosher salt into the cooled oil and pepper mixture. Massage this blend into the steaks to thoroughly coat both the top and bottom of each piece of meat.
- 4Wrap the coated steaks in plastic wrap and press down gently so the peppercorns stick to the surface. Leave them at room temperature for 1 hour.
- 5Move an oven rack to the middle position and place a baking sheet on it. Preheat the oven to 450 degrees Fahrenheit.
- 6Once the oven is fully heated, warm the remaining two teaspoons of olive oil in a 12-inch skillet over medium-high heat until it just begins to smoke.
- 7Set the steaks in the hot skillet and let them cook undisturbed for 3 to 4 minutes until a dark brown crust forms on the bottom.
- 8Flip the steaks with tongs and cook for another 3 minutes to brown the second side well.
- 9Remove the skillet from the heat and carefully transfer the seared steaks onto the preheated baking sheet in the oven.
- 10Roast the steaks for 3 to 7 minutes. Aim 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.
- 11Move the finished steaks to a wire rack and cover them loosely with aluminum foil. Let the meat rest for 5 minutes before serving.