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Under 30 Minutes

Pepper-Crusted Filet Mignon

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.)

  • Prep:
  • Total Time:
  • Servings: 2
Pepper-Crusted Filet Mignon

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)


  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.

Reviews (5)

  • 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!

  • PRG1945 11 Feb, 2009

    Has anyone tried this on a Foreman Grill? What were your results?

  • 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.

  • cdooley 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.

  • 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.

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