Email to Donna Gregory      

Pepper-Crusted Filet Mignon

Source of Recipe

Cook's Illustrated


Recipe Introduction

Serves 4. While heating the peppercorns in oil tempers much of their pungent heat, this recipe is still pretty spicy. If you prefer a very mild pepper flavor, drain the cooled peppercorns in a fine-mesh strainer in step 1, toss them with 5 tablespoons of fresh oil, add the salt, and proceed. Serve with either Port Cherry Reduction or Blue Cheese Chive Butter, (see related recipes).

List of Ingredients

5 tablespoons black peppercorns , cracked (see illustration below)
5 tablespoons olive oil , plus 2 teaspoons
1 tablespoon kosher salt
4 center-cut filets mignons , 1 1/2 to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin





Recipe

Heat peppercorns and 5 tablespoons oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine. Rub steaks with oil and pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere; let stand at room temperature for 1 hour.

Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. Heat remaining 2 teaspoons oil in 12-inch heavy-bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 5 minutes before serving.


Blue Cheese Chive Butter from www.cooksillustrated.com
Makes about ½ cup

INGREDIENTS
3tbsp unsalted butter, softened
1 ½ oz blue cheese (mild), room temperature
1/8 tsp table salt
2 tbsp minced fresh chive

Combine butter, cheese, and salt in medium bowl and mix with stiff rubber spatula until smooth. Fold in chives. While steaks are resting, spoon 1 to 2 tablespoons butter on each one.


Port Cherry Reduction Sauce
Makes about 1cup

INGREDIENTS
1 ½ cups port
½ cup balsamic vinegar
½ cup dried tart cherries
1 large shallot, minced (about 3 tbsp)
2 sprigs fresh thyme
1 tbsp unsalted butter
Table salt

1. Combine first five ingredients in medium saucepan;simmer over medium-low heat until liquid has reduced to about 1/3 cup, about 30 minutes. Set aside, covered.

2. While steaks are resting, reheat sauce. Off heat, remove thyme, then whisk in butter until melted. Season with salt to taste.