Pepper-Crusted Filet Mignon
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Appears in Cook's Illustrated March/April 2006, America's Test Kitchen TV
Black peppercorns bring a welcome flavor boost—but also a punishing blast of heat--to this mild-tasting cut. Could we lose the pain without giving up the flavor?
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WHY THIS RECIPE WORKS
For a pepper-crusted filet mignon recipe with a crust that wouldn’t overwhelm the meat, we mellowed the peppercorns' heat by gently simmering them in olive oil. We then used a two-step process to create a well-browned and attractive pepper ...