Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.

Pepper-Crusted Filet Mignon

filet

salt and very coarsely ground pepper

olive oil

Red Wine Sauce,

Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.

Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.

Remove strings from filets, and serve with Red Wine Sauce, if desired.

Re:"Haricot Vert", what's with that?  Must everyone always self-aggrandize themselves by adding foreign language to their comments?  come On!  Green beans are green beans, they don't need to be called Haricot vert!  Get a life!

Has anyone tried this on a Foreman Grill? What were your results?

Simply excellent and simply simple. Use a grill pan, get it *very* hot, brush with the oil and sear each side. Give each side a quarter rotation for a nice grill pattern. Goes great with the slow roasted roma tomatoes. Try with steamed haricots vertes drizzled with a little bleu cheese vinaigrette.

Who knew it this easy to cook a filet on the stove that tastes just as great as the $40 steakhouse version?  Use Montreal steak seasoning instead of plain salt and pepper, then drizzle both sides of the filets (not the pan) with olive oil before putting them on to cook.  For a nice sear and credible grill marks, use a ridged grill pan instead of a skillet.  The secret is to make sure the pan is very hot before dropping the filets on it, then don't touch them until it's time to turn them.

This has become a favorite dinner. It is so easy to make yet looks so gorgeous. It also tastes just perfect every single time. Highly recommend this for a romantic dinner for 2.

pepper-crusted filet mignon

Prep Time: 15 minutes

Total: 15 minutes

Author : Martha Stewart

Ingredients

Instructions

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