Pepper Crusted Filet Mignon

Entree: Pepper Crusted Filet Mignon
Cook to impress! This filet may seem like a recipe suited for trained chefs, but in actuality, it is super easy and tasty. Drizzle on some Béarnaise Sauce for that extra va-va-voom to make your tastebuds go boom! Here's what you'll need: For the steak:
  • 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
For the sauce:
  • 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
Go HERE for the full recipe.
Pepper Crusted Filet Mignon [Photo via]
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