Peppercorn Crusted Filet Mignon
With buffalo cauliflower and sautéd zucchini.
This is another take on a great Filet Mignon. For a refresher on how to cook the filet, you can view post below that also has a good red wine reduction sauce with it. It’s pretty much the same except for the seasoning!
Filet Mignon with Red Wine Reduction Sauce
This is one of my favorites! Classic filet Mignon for an easy weeknight dinner that you can whip up with any side. With a great tasting cut like filet mignon don’t feel like you have to season it or marinade it for a long time for it to be good. Let the meat shine! Prep…
Here’s what you’ll need:
- For the Filets:
- 4 tablespoons butter
- Kosher salt
- Black pepper
- Green peppercorns, whole
- Dijon mustard
- Green onions, chopped
- Parsley, chopped
- For the zucchini:
- 2 zucchini’s chopped how you like them
- Crushed garlic
- Olive oil
- Fresh chopped oregano
- For the buffalo cauliflower:
- 1 head of cauliflower
- 3/4 cup of milk and same for flour
- Chili powder
- Franks redhot original sauce
Here’s how to do it:
First, pre-heat the oven to 450 degrees. We’ll be cooking the buffalo cauliflower at that temperature, and for the sake of time and ease, we’ll do the filet at that temperature too. The filet will just go in for a little less time. Put the cast-iron pan in the oven to pre-heat it.
Prepare all the ingredients while the oven is pre-heating:
- Get out all the components: paprika, chili powder, salt, pepper, parsley, oregano, garlic, flour, milk, butter, green peppercorns, mustard, and Frank’s Hot Sauce.
- Chop the parsley, green onion, and oregano into bits but keep it all separate.
- Cut up 4 tablespoons of butter;
- Chop the cauliflower into florets about 1.5″ wide;
- Make the cauliflower batter:
- 3/4 cup of flour
- 3/4 cup of milk
- Add equal parts of paprika, chili powder, kosher salt, black pepper– about a teaspoon each.
- Mix well and then add cauliflower
- Using a small bowl, or mortar and pestle, crush the green peppercorns into flakes and powder;
- Chop zucchini into bits and put into separate mixing bowl; mix with olive oil, salt, and black pepper;
Coat the steaks in a light coat of mustard for the seasonings to stick onto. The mustard taste will burn away during the cooking process and adds good flavor. I learned not to use olive oil or other oils because they can clog the meat fibers and prevents the seasonings from penetrating the meat.
Rub kosher salt and black pepper on the top and bottom sides. Pour the green peppercorns into a baking dish and roll the edges of the steaks in the them to get a nice looking crust.
Once the oven is ready, put the cauliflower mix in the oven (450) for 20 minutes. Skip below if you’re not cooking cauliflower.
Pour about 1/4 to 1/2 cup of Frank’s Hot Sauce over the cauliflower and roast for another 20 mins. At this time, take your cast iron pan out of the oven and over medium-high heat.
Take a non-stick frying pan and sauté the zucchini over medium heat until done. They should be done right around the same time as the steak if you start them at the same time.
Sear the filets over generous amount of butter:
- Sear for 4 minutes, flip.
- Sear for 3 minutes.
- Put into oven for 5-8 minutes– less time for rarer steaks.
- Take out and put more butter in skillet, pour in chopped green onions. Turn heat down to low.
- Baste steaks with butter and green onion mixture for about 2 minutes.
Turn off heat and and let it rest for about 5-10 minutes before slicing or serving to let juices re-distribute.