PEPPER-CRUSTED FILET MIGNON

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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

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