PEPPER CRUSTED FILET MIGNON
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
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
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
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.
HERB-CRUSTED SHRIMP
Steps:
- Toss 1 cup panko breadcrumbs, 1/4 cup olive oil, the juice of 1 lemon and a handful each of chopped parsley, basil and chives; season with salt and pepper. Press both sides of 1 pound peeled and deveined shrimp in the breadcrumb mixture and broil until golden, 3 to 4 minutes. Garnish with chives.
- Per Serving: Calories: 256; Fat: 12.5g (Saturated Fat: 2g); Protein: 25g; Carbohydrates: 10g; Sugar: 1g Fiber 0g; Cholesterol: 172mg; Sodium: 315mg
- Photography by Stephanie Foley
Nutrition Facts : Calories 256 calorie, Fat 12.5 grams, SaturatedFat 2 grams, Cholesterol 172 milligrams, Sodium 315 milligrams, Carbohydrate 10 grams, Protein 25 grams, Sugar 1 grams
BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE AND ROASTED RED PEPPER-ANCHO SALSA
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.
CRACKED BLACK PEPPER CRUSTED FILET MEDALLIONS (WITH CREMINI)
This has been my favorite dish in ALL food categories for some time now. Thankfully, I don't have a weight or heart problem...yet. ;o) I recommend using filet mignon and Italian cremini mushrooms as they are an integral part of the resulting flavor. I love the way the pepper is tempered by the cream sauce. Just typing this out has prompted me to make this again tonight. Let me know what you think!
Provided by Sandi From CA
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- While heating the oil and 1 T of butter in a large sauté pan over medium high heat, season the tenderloins with cracked black pepper and salt.
- Place the tenderloins in the hot pan and sauté for 4 minutes, then turn and sauté for 3 minutes.
- Cover with foil and set aside.
- Slice mushrooms and set aside.
- Heat 2 T soft butter in a large saucepan over medium high heat.
- When hot, add shallots and mushrooms and sauté for 2 minutes.
- Add the minced garlic and sauté until it becomes soft.
- Add the heavy cream and steak juice from set-aside plate and reduce by one-third.
- Season with salt and pepper.
- Finally, add the basil and keep warm.
- Have little hope of keeping your arteries open while enjoying this awesome dish.
PEPPER-CRUSTED FILET MIGNON
Filet mignons are often sold with a string tied around them to help them keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. (Be sure to remove strings before serving.) Serve with Slow-Roasted Tomatoes and Creamy Spinach with Raspberry-Cream Pavlovas for romantic dinners such as for anniversaries, date nights, or Valentine's Day!
Provided by ElizabethKnicely
Categories Steak
Time 30m
Yield 2 filet mignons, 2 serving(s)
Number Of Ingredients 7
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 heat. 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.
- TO MAKE RED WINE SAUCE:.
- Place wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes. Remove from heat; add cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt.
Nutrition Facts : Calories 630.6, Fat 47, SaturatedFat 20.6, Cholesterol 129.9, Sodium 175.8, Carbohydrate 3.1, Sugar 0.7, Protein 26
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