Peppercorn Encrusted Filet Mignon Recipes

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BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE AND ROASTED RED PEPPER-ANCHO SALSA



Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa image

Provided by Bobby Flay

Categories     main-dish

Time 1h52m

Yield 4 servings

Number Of Ingredients 15

2 ancho chiles
3 cloves garlic, coarsely chopped
2 tablespoons pine nuts
2 teaspoons honey
2 grilled red bell peppers, cut into 1/4-inch thick strips
3 tablespoons red wine vinegar
3 tablespoons chopped fresh cilantro leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 filet mignon, 8 ounces each
1 tablespoon canola oil
1 teaspoon kosher salt
4 teaspoons coarsely ground black pepper
8 ounces fresh goat cheese, cut into 4 slices
Cilantro leaves, for garnish

Steps:

  • Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.
  • Remove the chiles from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 1/4 cup of the soaking liquid. Blend until smooth.
  • Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, cilantro, salt and pepper. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
  • Black Pepper Crusted Filet Mignon with Goat Cheese:
  • Heat your grill to high.
  • Brush the filets with the oil and season both sides of each filet with the salt and 1 side of each filet with the black pepper. Place the steaks on the grill, pepper side down and grill until lightly charred and crusty, 2 to 3 minutes. Turn the steaks over, and grill for 2 to 3 minutes longer for medium-rare.
  • Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the cheese. Close the cover and grill until the cheese begins to melt slightly, about 1 minute.
  • Remove the steaks from the grill, let rest for 5 minutes. Top each filet with the roasted red pepper-ancho salsa. Garnish with cilantro leaves, before serving.

FILET MIGNONS WITH PEPPER CREAM SAUCE



Filet Mignons With Pepper Cream Sauce image

These luscious steaks' peppery bite is tamed with a velvety cream sauce.

Provided by goodeets7

Categories     World Cuisine Recipes     European     French

Time 25m

Yield 4

Number Of Ingredients 7

¼ cup coarsely crushed black peppercorns
4 (6 ounce) 1 1/2 inch thick filet mignon steaks
salt to taste
1 tablespoon butter
1 teaspoon olive oil
⅓ cup beef broth
1 cup heavy cream

Steps:

  • Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
  • Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
  • Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

Nutrition Facts : Calories 548.6 calories, Carbohydrate 4.9 g, Cholesterol 175.8 mg, Fat 46.7 g, Fiber 1.3 g, Protein 27.5 g, SaturatedFat 23.8 g, Sodium 209.2 mg, Sugar 0.1 g

PECAN CRUSTED FILET MIGNON



Pecan Crusted Filet Mignon image

Provided by Food Network

Categories     main-dish

Time 45m

Yield approximately 20 servings

Number Of Ingredients 14

1/2 cup pecans, toasted
1/2 cup flour
1 whole filet mignon, trimmed
Vegetable oil
1/2 cup Dijon mustard
Salt and pepper, to taste
Port wine sauce, recipe follows
1/4 cup chopped shallots
3 ounces butter
1 tablespoon peppercorns
6 ounces Port wine
1/8 cup balsamic vinegar
1/4 bunch fresh thyme, leaves
1 1/2 quarts demi-glace

Steps:

  • Preheat oven 375 degrees F.
  • Puree pecans in food processor until mealy in texture. Add the flour and pulse until incorporated with the pecans.
  • Season the filet mignon with the salt and pepper. Sear the filet in hot vegetable oil until it has a rich brown color, turning to brown all sides. Remove from the pan and let it cool for a few minutes.
  • Brush the filet with a light coat of Dijon mustard, using a pastry brush. Pack the pecan and flour mixture on the filet and saute in fresh oil until golden brown on all sides.
  • Place the filet on a rack and finish roasting for approximately 10 minutes. Serve with the Port wine sauce.
  • Sweat shallots in 2 ounces of the butter. Add the peppercorns, wine and vinegar. Reduce the wine slightly. Add the demi glace and simmer until it develops the right consistency and flavor. Strain and stir in the remaining butter.

PEPPER-CRUSTED FILET MIGNON



Pepper-Crusted Filet Mignon image

Make and share this Pepper-Crusted Filet Mignon recipe from Food.com.

Provided by katreasanchez

Categories     Very Low Carbs

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 7

2 (5 -6 ounce) filet mignon (about 1 1/2 inches thick)
coarse salt
very fresh coarse ground black pepper
2 teaspoons olive oil
1 cup red wine
2 tablespoons cold butter, cut up
coarse salt

Steps:

  • Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
  • 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.
  • Remove strings from filets, and serve with Red Wine Sauce, if desired.
  • Red Wine Sauce
  • Makes 1/3 cup
  • 1 cup red wine
  • 2 tablespoons cold butter, cut up
  • Coarse salt
  • Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
  • 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.

PEPPER CRUSTED FILET MIGNON



Pepper Crusted Filet Mignon image

There's nothing better than a really great steak! When I want something really extra special this is what I make. .

Provided by kittycatmom

Categories     Steak

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

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

Steps:

  • 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.
  • To crack peppercorns:.
  • Spread half of the peppercorns on a cutting board. Place a skillet on top. Pressing down firmly with both hands, use a rocking motion to crush the peppercorns beneath the "heel" of the skillet. Move the skillet back and forth, redistributing the peppercorns as needed. Repeat with the remaining peppercorns.

PEPPER-CRUSTED FILET MIGNON



Pepper-Crusted Filet Mignon image

Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 4

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

Steps:

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

Nutrition Facts : Calories 293 g, Fat 17 g, Protein 32 g

PEPPERCORN ENCRUSTED FILET MIGNON



PEPPERCORN ENCRUSTED FILET MIGNON image

Categories     Beef     Bake

Number Of Ingredients 5

Filet Mignon or any cut of beef
Whole or cracked peppercorns
Olive oil
Sea Salt
Several pats of butter for each serving

Steps:

  • Preheat oven to 375. Crack whole peppercorns with a mortar and pestle. Drizzle olive oil on each side of beef and add sea salt and cracked peppercorns. Heat 1 tablespoon olive oil on medium-high heat. Sear each side of the meat for 1-2 minutes each side, depending on thickness. Place several pats of butter on top of each cut. Place pan and beef in oven and bake for 4-5 minutes. Usually, a cut about 1 inch thick takes 4 minutes for medium rare, and 7 minutes for medium well. Take meat out of oven, cover with foil, and let it set for 5-10 minutes.

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