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Saturday, April 2, 2011

Peppercorn Crusted Beef Tenderloin Steaks (Filet Mignon)

So. This is good. Really really good. Make it, end of story.

Six same sized (6-8 ounces) beef tenderloin steaks (1 1/2-inch thick)
1/4 cup whole peppercorns
1 cup canola oil
Kosher salt

In a small saucepan add together the peppercorns and the canola oil (add more oil if you want the peppercorns to be less potent, less if you want them to be stronger). Bring oil to a boil and remove from heat and cover. Let steep for about 1 hour (this process helps to soften the peppercorns so you don't chip a tooth). Drain the peppercorns from the oil, reserving both separately. Crush the peppercorns with a mortar and pestle or with the bottom of a heavy pan. Spread peppercorns on a work surface and coat both sides of each steak with them. Let sit for 30 minutes.

Preheat the oven to 350 degrees. Set a metal rack on a roasting pan and set aside for steaks.

Heat a bit of the canola oil in 2 pans on medium-high heat. Add three steaks to each pan, so as to not overcrowd the steaks. Sear for 1.5-2 minutes per side. Remove from pan and place on rack in roasting pan. Put in the preheated oven for about 15-20 minutes, or until center of meat reaches about 130-150 degrees (130 degrees will give you rare-medium/rare meat, 150 will give you medium/medium well meat). I think that 137-142 degrees would be perfect. Remove from oven, let sit 10 minutes. Sprinkle with kosher salt and serve.

* Recipe adapted from Thomas Keller's Ad Hoc at Home.
** Also, I saw that a fellow food blogger made this recipe but wrapped the steaks in bacon. Uhh, yum.

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