Category: Steak

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!

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
  • Paprika
  • Chili powder
  • Salt
  • Pepper
  • 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.

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.

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 time: 5 mins

Cool time: 15 mins

Here’s what you’ll need:

• Cast iron pan— this helps get great tasting crust on the filet.
• A kitchen timer or iPhone timer is your best friend.
• For the the steak:
  • High quality cuts of filet mignon x2
  • Dijon mustard(preferred), or any mustard you might have already.
  • Kosher salt
  • Black pepper
  • 1/2 stick of butter, cut into 8 equal pieces, more doesn’t hurt here.
  • Thyme/Rosemary sprigs and some loose herbs.
• For the sauce:
  • Beef stock 1/4 cup
  • Red wine 1/4 cup, the rest for drinking.
  • Butter

1. Bring filets to room temperature by letting them sit out for about 30 minutes before cooking. This will ensure the meat cooks evenly throughout.
2. Pre-Heat oven to 425 degrees and put your cast iron pan in the oven.
3. Rub just enough mustard on the filets to lightly cover them all over.
4. Season generously with kosher salt and pepper on the top and bottom sides. Roll fillets over the extra that fall into the pan when done. Gently pat the two sides down so the salt sticks.
5. Take the cast iron out of the oven once it’s preheated. Place on med-high heat.
6. Place two slices of butter on the pan and place the filets in top of the sizzling butter for 5 minutes.
7. Flip, 2 more slices of butter. 3 minutes. Throw in herb sprigs.
8. You should now have nice seared crusts on both sides. Put cast iron in the oven for 5 minutes (Med. rare) or 8mins (medium and up).
9. Take out cast iron and place on top of low heat, with 2 more slices of butter and a 3-finger pinch of loose or chopped herbs. Use a spoon to baste the top of the filets with butter and herbs for 2-3 minutes.
10. Take off heat and place filets on cutting board. Let rest for 5-10 minutes for the juices to redistribute. Leave the pan on the stove over low heat.
11. Sauce:
    1. Throw in all remaining butter into the cast iron pan, and maybe add some more of you feel like it. While it’s sizzling, scrape the bottom bits with a wooden spoon or spatula. I don’t use cream here, but you could add a little touch if you wanted a creamier sauce.
    2. Pour about 1/4 cup of beef stock into the pan, let it simmer for about 2-3 mins.
    3. Pour in about 1/4 cup of red wine and mix well.
    4. Let the sauce simmer and reduce on low heat for about 5 minutes until it thickens.
12. Slice filets against the grain and pour the save over the slices.

The sides pictured here were asparagus and a summer salad. As you notice a theme here, super easy!

Asparagus: Mix with olive oil, salt and pepper. Sauté in olive oil on Med-low heat. Start them at the same time as the steaks. This heat gets them super tender but not too burnt.

Summer Salad:

• Spinach
• 1/2 Fiji Apple without the core
• Feta cheese
• Any salad dressing of your choosing. I like balsamic vinaigrette or a citrus dressing.
• Chopped walnuts
• Quartered cherry tomatoes