New This Month

Under 30 Minutes

Pepper-Crusted Filet Mignon

53

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

  • Prep:
  • Total Time:
  • Servings: 2

Source: Everyday Food, January/February 2006

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

  1. Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.

  2. 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.

  3. Remove strings from filets, and serve with Red Wine Sauce, if desired.

Cook's Notes

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.)

Reviews Add a comment

  • Yepytzme
    25 MAR, 2015
    Re:"Haricot Vert", what's with that? Must everyone always self-aggrandize themselves by adding foreign language to their comments? come On! Green beans are green beans, they don't need to be called Haricot vert! Get a life!
    Reply
  • PRG1945
    11 FEB, 2009
    Has anyone tried this on a Foreman Grill? What were your results?
    Reply
  • BillNye
    21 FEB, 2008
    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.
    Reply
  • MS11976414
    14 FEB, 2008
    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.
    Reply
  • AprilReyes
    12 FEB, 2008
    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.
    Reply