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Pepper-Crusted Filets Mignons

Source of Recipe

From "The Cook's Illustrated Meat Book" by America's Test Kitchen


Recipe Introduction

"Black peppercorns can give mild-tasting filet mignon a welcome flavor boost, but they can also create a punishing blast of heat. We wanted pepper-crusted filets mignons with a flavorful crust that wouldn't overwhelm the beef. Filet mignon is also known as Ch�teaubriand, tenderloin steak, or tournedo. 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. If desired, serve with either Blue Cheese-Chive Butter or Port-Cherry Reduction (recipes follow); note that both need to be prepared before the steak is cooked."

List of Ingredients

◦ 5 tablespoons black peppercorns, crushed
◦ 5 tablespoons plus 2 teaspoons olive oil
◦ 1 tablespoon kosher salt
◦ 4 (7- to 8-ounce) center-cut filets 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 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 baking sheet on oven 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, 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 baking 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 and let rest, tented loosely with aluminum foil, for 5 minutes before serving.

Serves 4






❧ Blue Cheese-Chive Butter:

◦ 1 � ounces mild blue cheese, 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. While steaks are resting, spoon 1 to 2 tablespoons butter onto each one.

Makes about � cup





❧ 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, remove thyme sprigs, then whisk in butter until melted. Season with salt to taste; spoon over steak and serve.

Makes about 1 cup