Pepper-Crusted Filet Mignon
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Everyday Food, January/February 2006
- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Serves 2
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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)
Directions
- 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.
Has anyone tried this on a Foreman Grill? What were your results?
Simply excellent and simply simple. Use a grill pan, get it *very* hot, brush with the oil and sear each side. Give each side a quarter rotation for a nice grill pattern. Goes great with the slow roasted roma tomatoes. Try with steamed haricots vertes drizzled with a little bleu cheese vinaigrette.
Who knew it this easy to cook a filet on the stove that tastes just as great as the $40 steakhouse version? Use Montreal steak seasoning instead of plain salt and pepper, then drizzle both sides of the filets (not the pan) with olive oil before putting them on to cook. For a nice sear and credible grill marks, use a ridged grill pan instead of a skillet. The secret is to make sure the pan is very hot before dropping the filets on it, then don't touch them until it's time to turn them.
This has become a favorite dinner. It is so easy to make yet looks so gorgeous. It also tastes just perfect every single time. Highly recommend this for a romantic dinner for 2.