Back to Pepper-Crusted Filet Mignon All Reviews for Pepper-Crusted Filet Mignon - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pepper-Crusted Filet Mignon Recipe Summary prep: 15 mins total: 15 mins Servings: 2
Ingredients Ingredient Checklist 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)
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.)
Gallery Pepper-Crusted Filet Mignon
Recipe Summary prep: 15 mins total: 15 mins Servings: 2
Gallery
Pepper-Crusted Filet Mignon
Pepper-Crusted Filet Mignon
Pepper-Crusted Filet Mignon
Recipe Summary prep: 15 mins total: 15 mins Servings: 2
Recipe Summary
prep: 15 mins total: 15 mins
Servings: 2
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Servings: 2
2
Ingredients
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.
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.)
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 (5)
Add Rating & Review 53 Ratings 5 star values: 16 4 star values: 17 3 star values: 12 2 star values: 7 1 star values: 1
Reviews (5)
Add Rating & Review 53 Ratings 5 star values: 16 4 star values: 17 3 star values: 12 2 star values: 7 1 star values: 1
Add Rating & Review
53 Ratings 5 star values: 16 4 star values: 17 3 star values: 12 2 star values: 7 1 star values: 1
53 Ratings 5 star values: 16 4 star values: 17 3 star values: 12 2 star values: 7 1 star values: 1
53 Ratings 5 star values: 16 4 star values: 17 3 star values: 12 2 star values: 7 1 star values: 1
5 star values: 16 4 star values: 17 3 star values: 12 2 star values: 7 1 star values: 1
Martha Stewart Member Rating: Unrated 03/25/2015 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! Martha Stewart Member Rating: Unrated 02/11/2009 Has anyone tried this on a Foreman Grill? What were your results? Martha Stewart Member Rating: Unrated 02/21/2008 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. Martha Stewart Member Rating: Unrated 02/14/2008 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. Martha Stewart Member Rating: Unrated 02/12/2008 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.Martha Stewart Member
Rating: Unrated 03/25/2015
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!
Rating: Unrated
Rating: Unrated 02/11/2009
Has anyone tried this on a Foreman Grill? What were your results?
Rating: Unrated 02/21/2008
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.
Rating: Unrated 02/14/2008
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.
Rating: Unrated 02/12/2008
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.
All Reviews for Pepper-Crusted Filet Mignon
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pepper-Crusted Filet Mignon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
