Craving a juicy filet mignon, but don’t want to break the bank at your local steakhouse? We have a simple, Peppercorn-Crusted Filet Mignon recipe with a choice of gremolata or sautéed mushrooms for toppings. The hardest part of the recipe is choosing which one you want!
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For this recipe, all you need to do is grab your filets, rub with cracked black pepper, and throw in a pan on a medium heat. You can also grill the filets or bake them in the oven if you prefer. Cook to your desired degree of doneness. We cooked ours for around 6 minutes on each side to get a medium-rare filet.
Be sure to start the topping as your steak is cooking. If you want more of a zesty, herb flavor, our gremolata will be the choice for you. For those who prefer a savory or tangy flavor profile, try our sautéed mushrooms. Now you’ve made a restaurant-quality dish in less than an hour. Plate your filet, garnish with your chosen topping, and dig in!
Feel free to pair it with our cucumber salad or sweet potato fries.
Peppercorn-Crusted Filet Mignon Recipe
- Recipe by: Lorrie Cordain
- Serves: 4
- Meal: Dinner
- Serves: 4
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
Ingredients
4 four oz Filet mignons
1 tbsp cracked black pepper
2 tsp olive olive plus more for coating
Directions
Coat each steak on both sides with a thin layer of olive oil and sprinkle evenly with pepper.
Heat a large ovenproof skillet over medium-high heat. Add steaks to pan and cook for 3 minutes on each side or until desired degree of doneness is reached.
Prep your choice of topping and top the steaks with your preference. Serve while hot.
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