Red And Black Pepper Crusted Filet Mignon With Honey Mustard Horseradish Mint Sauce And Frisee Salad With Warm Vinaigrette And Poached Egg Recipes

PEPPER-CRUSTED FILET MIGNON

Pepper-Crusted Filet Mignon image

Filet mignons are often sold with a string tied around them to help them keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. (Be sure to remove strings before serving.) Serve with Slow-Roasted Tomatoes and Creamy Spinach with Raspberry-Cream Pavlovas for romantic dinners such as for anniversaries, date nights, or Valentine's Day!

Provided by ElizabethKnicely

Categories Steak

Time 30m

Yield 2 filet mignons, 2 serving(s)

Number Of Ingredients 7

Ingredients

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

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 heat. 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.
TO MAKE RED WINE SAUCE:.
Place wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes. Remove from heat; add cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt.

Nutrition Facts : Calories 630.6, Fat 47, SaturatedFat 20.6, Cholesterol 129.9, Sodium 175.8, Carbohydrate 3.1, Sugar 0.7, Protein 26

PEPPER-CRUSTED FILET MIGNON

Pepper-Crusted Filet Mignon image

Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 15m

Number Of Ingredients 4

Ingredients

2 filet mignons, (5 to 6 ounces each, about 1 1/2 inches thick)
Coarse salt and very coarsely ground pepper
2 teaspoons olive oil
Red Wine Sauce, for serving (optional)

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.

Nutrition Facts : Calories 293 g, Fat 17 g, Protein 32 g

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

Ingredients

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.

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