Recipe

Pepper-crusted Filet Mignon Recipe

	Dtharris / All my dishes 1 year, 6 months ago These very tender steaks make great company fare, plus they're a snap to make ahead. Simply coat them with crushed spices as directed, then cover and refrigerate for up to one day until ready to cook. Prep:15m Cook:20m Servings:4	Dtharris
	pepper steak peppercorn

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Ingredients

1 tbsp whole black peppercorns

1 tsp whole fennel seeds

4 beef tenderloin steaks (filet mignon), each 1 inch thick

3 medium peppers (orange, yellow, and/or orange)

1 tbsp minced fresh parsley

1 tsp olive oil

3/4 tsp salt

Directions

Prepare outdoor grill for covered direct grilling over medium-high heat.

Crush peppercorns and fennel seeds. With hands, pat spice mixture around edges of steaks. Cover and refrigerate until ready to cook.

Cut each pepper lengthwise in half; discard stems and seeds. With hand, flatten each pepper half. Make sure all edges are flat.

Place skin side down on grill. Cover grill and cook until skins are charred and blistered, 8 to 10 minutes. Transfer peppers to bowl; cover with plate and let steam at room temperature until cool enough to handle. Reset temperature to medium.

Remove peppers from bowl. Peel skins and discard. Cut peppers lengthwise into 1/4-inch wide strips. Return peppers to same bowl and toss with parsley, oil, and 1/4 tsp salt.

Sprinkle steaks with salt to taste. Place steaks on hot grill rack over medium heat. Cover grill and cook, turning once, 8 to 10 minutes for medium-rare or until desired doneness. Serve steaks topped with peppers.

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