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Pepper-Crusted Filet Mignon

Source of Recipe

From "Cook's Illustrated Revolutionary Recipes"


Recipe Introduction

"For a milder 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 Port-Cherry Reduction or Blue Cheese-Chive Butter. If serving with Blue Cheese-Chive Butter, spoon 1 to 2 tablespoons of the butter over the steaks while they're resting."

List of Ingredients

◦ 5 tablespoons black peppercorns, cracked
◦ 5 tablespoons plus 2 teaspoons olive oil
◦ 1 tablespoon kosher salt
◦ 4 (7- to 8-ounce) center-cut filet mignons, 1 � to 2 inches thick, trimmed


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 has cooled completely, add salt and stir to combine. Rub steaks with peppercorn mixture, thoroughly coating top and bottom of each steak. 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 baking sheet on rack, and heat oven to 450 degrees. When oven reaches 450 degrees, heat remaining 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Place steaks in skillet and cook, without moving them, 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.

Off heat, transfer steaks to hot sheet in oven. Roast until meat registers 115 to 120 degrees (for rare), 120 to 125 degrees (for medium-rare), or 130 to 135 degrees (for medium), 3 to 7 minutes. Transfer steaks to wire rack, tent with aluminum foil, and let rest for 5 minutes before serving.

Serves 4






❧ Port-Cherry Reduction:

◦ 1 � cups port
◦ � cup balsamic vinegar
◦ � cup dried tart cherries
◦ 1 shallot, minced
◦ 2 sprigs fresh thyme
◦ 1 tablespoon unsalted butter
◦ Salt

Combine port, vinegar, cherries, shallot, and thyme in medium saucepan; simmer over medium-low heat until liquid has reduced to about ⅓ cup, about 30 minutes. Set aside, covered.

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

Makes about 1 cup






❧ Blue Cheese-Chive Butter:

◦ 1 � ounces mild blue cheese, crumbled (⅓ cup), room temperature
◦ 3 tablespoons unsalted butter, softened
◦ ⅛ teaspoon salt
◦ 2 tablespoons minced fresh chives

Combine blue cheese, butter, and salt in medium bowl and mix with stiff rubber spatula until smooth. Fold in chives.

Makes about � cup