Pepper Crusted Filet Mignon is an elegant choice for special occasions. Picture a prime-cut steak, seared to form a flavorful crust and releasing juicy, tender meat with every slice—this dish delivers that experience.
Commonly called filet mignon, this cut comes from the beef tenderloin. It is the most tender portion of the animal and is typically pricier than other cuts. If cost is a concern, check your grocer’s sales or use coupons to find better prices without sacrificing quality.
The method below produces a medium-rare steak: a well-seared exterior with a warm red center, the preferred doneness at many steakhouses. If you prefer rare steak, skip the oven step and serve after pan-searing. For medium-well or well-done, increase the baking time until the internal temperature reaches your desired level.
This particular preparation yields a tender steak with a robust pepper crust and a simple red wine pan sauce. Serve it alongside blanched asparagus and creamy mashed potatoes for a classic, balanced plate. A glass of Merlot or another medium-bodied red complements the flavors nicely.
Try this Pepper Crusted Filet Mignon and share your thoughts.
Watch How to Make It
Pepper Crusted Filet Mignon Recipe
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Ingredients
- 2 pieces 6 to 8 ounces each filet mignon steak
- 1 tablespoon cracked peppercorn
- 1 1/2 cups red wine
- 1 teaspoon salt
- 1 small onion minced
- 3 tablespoons olive oil
- 1 bunch fresh asparagus blanched
- 2 cups mashed potato cooked
Instructions
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Season all sides of the steaks with salt, then press the cracked peppercorns onto the surface to form a crust.
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Heat a heavy pan over medium-high heat and add 2 tablespoons olive oil. Add more oil if needed to prevent sticking.
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When the oil is hot, sear the steaks about 3 minutes per side. If the steaks are thick, sear the edges as well.
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Preheat the oven to 350°F (175°C).
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Transfer the seared steaks to the oven and bake for 6 to 8 minutes for medium-rare.
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Remove the steaks from the oven and place them on a plate to rest while you make the sauce.
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Return the same pan to the heat and add 1 tablespoon olive oil if the pan is dry.
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Sauté the minced onion for 2 to 3 minutes until softened.
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Pour in the red wine and simmer until the liquid reduces by about half, concentrating the flavor into a sauce.
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Return the steaks to the pan and warm them for about 30 seconds per side to coat them in the sauce.
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Turn off the heat and transfer the steaks to serving plates.
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Spoon the red wine sauce over the steaks.
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Serve with blanched asparagus and mashed potatoes.
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Enjoy and share with family or guests.