Pepper Crusted Filet Mignon
Elevate your steak night with this luxurious Pepper Crusted Filet Mignon recipe, offering tender cuts of beef encased in a bold, flavorful crust of coarse black pepper. Searing the filet mignon in a sizzling hot skillet ensures a caramelized, golden-brown exterior, while finishing it in the oven locks in juicy perfection. A fragrant butter baste with smashed garlic and fresh thyme imparts rich, herbaceous undertones to every bite. With just 10 minutes of prep time and a quick transfer to the oven, this restaurant-quality dish is surprisingly easy to prepare at home. Perfect for a romantic dinner for two or an indulgent special occasion, pair this pepper-crusted masterpiece with creamy mashed potatoes or roasted vegetables for a truly unforgettable meal.
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Recipe Information
Ingredients
- 2 pieces (6-8 ounces each) Filet mignon steaks
- 2 tablespoons Coarse black pepper
- 1 teaspoon Kosher salt
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 whole, smashed Garlic cloves
- 3 sprigs Fresh thyme
Instructions
Remove the filet mignon steaks from the refrigerator and let them come to room temperature for 30-45 minutes before cooking.
Preheat your oven to 400°F (200°C).
Pat the steaks dry with paper towels to remove excess moisture, ensuring a good crust when seared.
Season each side of the steaks with kosher salt. Then, press the coarse black pepper evenly onto all sides of the meat to create a pepper crust.
In an oven-safe skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
Add the steaks to the hot pan and sear for 2-3 minutes on each side, or until a golden-brown crust forms.
Reduce the heat to medium and add 2 tablespoons of unsalted butter, smashed garlic cloves, and fresh thyme sprigs to the pan.
Tilt the pan slightly and continuously spoon the melted butter over the steaks (basting) for about 1 minute to enhance flavor.
Transfer the skillet to the preheated oven and cook for an additional 4-6 minutes for medium-rare, or longer if desired. Use a meat thermometer to check the internal temperature: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
Remove the skillet from the oven and transfer the steaks to a cutting board. Tent loosely with foil and let them rest for 5-10 minutes to allow the juices to redistribute.
Serve the pepper-crusted filet mignon immediately with your choice of sides, such as roasted vegetables or mashed potatoes. Enjoy!
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 56% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 429 mg | 19% | |
| Total Carbohydrate | 5.0 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.0 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 907 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
