Pepper-Crusted Filet Mignon Recipe
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole green peppercorns
- 2 tablespoons unsalted butter (1/4 stick), at room temperature
- 4 (6-ounce) filet Mignon steaks (about 1 1/2 inches thick)
- Kosher salt
- 2 tablespoons olive oil
- Place both peppercorns in a plastic zip-top bag and crack them on a work surface with a mallet until they’re broken into small pieces but not pulverized. Place them in a medium bowl, add the butter, and mix until combined.
- Season the steaks all over with salt. Divide the peppercorn butter among the filets and rub to evenly coat both sides.
- Heat the oil a large frying pan over medium-high heat until shimmering, about 3 minutes. Add the steaks and cook undisturbed to the desired doneness, about 4 minutes per side for medium rare. Transfer the steaks to a cutting board to rest for at least 5 minutes before serving.
Béarnaise Sauce Recipe
Though prone to breaking (when the egg and butter separate), this sauce will hold together if you pay attention to the temperature and add the butter at a slow but steady pace. Once the eggs hit the heat, watch them closely so they don’t scramble.
- 1/3 cup champagne or white wine vinegar
- 1/3 cup dry white wine
- 1/3 cup finely chopped shallot (from about 1 medium)
- 5 fresh tarragon sprigs, leaves removed and finely chopped (about 1 tablespoon), stems reserved
- 6 whole black peppercorns, crushed
- 3 large egg yolks
- 8 tablespoons unsalted butter (1 stick), cut into 8 pieces, at room temperature
- 1 to 2 teaspoons finely chopped fresh chervil (optional)
- Kosher salt
- Freshly ground black pepper
- Fill a medium saucepan with 1 inch of water and bring it to a bare simmer over low heat.
- Meanwhile, combine the vinegar, wine, shallots, tarragon stems, and crushed peppercorns in a medium frying pan. Bring to a simmer over medium heat and cook until reduced to just over 2 tablespoons, about 10 minutes. Strain the vinegar mixture, pressing on the solids, through a fine-mesh strainer and into a medium heatproof bowl large enough to sit suspended over (but not touching) the water in the saucepan; discard the solids.
- Add the egg yolks to the vinegar mixture and whisk to combine. Set the vinegar-yolk mixture over the simmering water and cook, whisking constantly, until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, about 3 to 4 minutes. (Check to make sure the water does not boil by periodically removing the bowl from the saucepan using a pot holder or dry towel. If the water boils, reduce the heat so the eggs do not curdle.)
- Whisk in the butter pieces one at a time, making sure each piece is incorporated before adding the next, until all of the butter has been added, about 2 minutes total. Remove the sauce from heat. (If the sauce is too thick, you can thin it with a few drops of water.) Whisk in the chopped tarragon leaves and chervil (if using) and season with salt and pepper. Serve warm.
Tonight; I’m serving with oven roasted new potatoes, Lima beans, fresh garden salad and fruit compote.