Pepper-Crusted Filet Mignon
Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.
- Total Time:
- Servings: 2
Source: Everyday Food, January/February 2006
- 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)
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.
Filet mignons are often sold with a string tied around them to help keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. (Be sure to remove strings before serving.)