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Peppercorn Crusted Filet Mignon
Created by: Howcan Team
Ingredients
- 2 filet mignon steaks, 6 ounces each
- 2 tablespoons whole black peppercorns
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
Instructions
- Using a mortar and pestle, crush the peppercorns until coarsely ground. Alternatively, place the peppercorns in a resealable plastic bag and crush with a rolling pin.
- Season the filet mignon steaks with salt, then press the crushed peppercorns onto both sides of the steaks to form a crust.
- In a large skillet, heat the olive oil over medium-high heat. Add the filet mignon steaks and cook for 4-5 minutes on each side for medium-rare, or to your desired level of doneness.
- Add the butter to the skillet and baste the steaks with the melted butter for an additional 1-2 minutes, until the steaks are cooked to your liking.
- Remove the filet mignon steaks from the skillet and let them rest for 5 minutes before serving.
- Serve the peppercorn crusted filet mignon steaks with your favorite side dishes and enjoy!
The history of Peppercorn Crusted Filet Mignon dates back to the 19th century, where it was popularized in French cuisine. Renowned chefs in regions like Paris and Lyon were known for their expertise in preparing this dish, using the finest cuts of beef and a blend of peppercorns to create a flavorful crust. Today, this classic dish can be found in upscale steakhouses and fine dining restaurants around the world. The key to a perfect Peppercorn Crusted Filet Mignon lies in the quality of the meat and the balance of peppercorn seasoning. For a unique twist, some chefs incorporate a brandy or cognac sauce to elevate the flavors. The best versions of this dish can be found in renowned steakhouses in cities like New York, Chicago, and Paris. When preparing this dish at home, it's essential to use high-quality beef and crush the peppercorns coarsely to achieve the perfect crust.
30 min
2
400 calories
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