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?

SERVES 4

TIME 1 hour, plus 1 hour standing

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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 ...

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