How To Make Pepper-Crusted Filet Mignon
Enjoy crunchy and spicy bites of pepper in this filet mignon recipe. The meatiness of the beef is on full display with this simple yet impressive recipe.
Serves:
Ingredients
- 2filet mignons,about 1½-inch thick
- coarse salt and very coarsely ground pepper
- 2tspolive oil
For Red Wine Sauce (Optional):
- 1cupred wine
- 2tbspcold butter
- coarse salt
Instructions
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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.
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Cook the filets for 3 to 5 minutes per side (depending on thickness) for medium-rare or until to desired doneness.
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Remove strings from filets, and serve with Red Wine Sauce, if desired.
Red Wine Sauce:
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Place wine in a small saucepan; boil until reduced to ¼ cup, for 8 to 10 minutes.
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Remove from heat; add cut-up butter, and swirl pan until butter is melted and sauce is thickened. Season with coarse salt.
Nutrition
- Calories: 679.33kcal
- Fat: 47.70g
- Saturated Fat: 20.70g
- Trans Fat: 0.47g
- Monounsaturated Fat: 19.82g
- Polyunsaturated Fat: 2.12g
- Carbohydrates: 3.68g
- Fiber: 0.24g
- Sugar: 0.74g
- Protein: 35.38g
- Cholesterol: 180.98mg
- Sodium: 730.76mg
- Calcium: 61.67mg
- Potassium: 701.74mg
- Iron: 3.20mg
- Vitamin A: 97.38µg
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