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.)

Pepper-Crusted Filet Mignon

2015-02-11 23:06:48

Yields 2

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Prep Time

15 min

Total Time

15 min

Prep Time

15 min

Total Time

15 min

Pepper-Crusted Filet Mignons Ingredients

1. 2 filet mignons, (5 to 6 ounces each, about 1 1/2 inches thick)
2. Coarse salt and very coarsely ground pepper
3. 2 teaspoons olive oil
4. Red Wine Sauce, for serving (optional)

Red Wine Sauce Ingredients

1. 1 cup red wine
2. 2 tablespoons cold butter, cut up
3. Coarse salt

Pepper-Crusted Filet Mignons Directions

1. Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
2. 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.
3. Remove strings from filets, and serve with Red Wine Sauce, if desired.

Red Wine Sauce Directions

1. Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
2. Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.

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