Under 30 Minutes

Pepper-Crusted Filet Mignon

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


  • 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.

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.)


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