Peppercorn Grilled Filets
Source of Recipe
by Dr. Patricia Whisnant
4 grass fed tenderloin filets
2 Tbs whole black peppercorns
2 Tbs whole white peppercorns
2 tsp whole yellow mustard seeds
Extra virgin olive oil
4 Tbs butter (optional)
Coarsely crush or grind the peppercorns and mustard seeds.
Mix with enough olive oil to form a paste.
Wipe steaks with a paper towel and rub both sides with
the peppercorn mixture. Let sit for one hour at room
temperature.
Preheat the grill to hot. Lower the heat to medium-hot and
place the steaks on the oiled grates. Cook on medium-hot
for 5 minutes. Turn 1/4 turn to create crosshatch marks
and cook two more minutes. Turn the steak to the other
side and cook until done to your liking. Approximately 5
minutes for rare to medium-rare. Remove from the heat. Add
a pat of butter to the top and let rest for 5 minutes.
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