Kobe Pepper Filet Mignon

1. 1

   Rinse beef and pat dry. Season all over with salt. Put cracked black pepper on a small, rimmed plate.

2. 2

   Heat olive oil and butter in a 10- to 12-inch frying pan over medium-high heat. When butter just begins to brown, press a flat side of each piece of beef into pepper to form an even crust (discard any leftover pepper); set beef, pepper side down, in pan and cook until browned on the bottom, 4 to 5 minutes. Turn pieces and cook until other sides are browned and a thermometer inserted into the center reaches 125u00b0 for rare, about 8 minutes longer, or 135u00b0 for medium-rare, 12 to 13 minutes.

3. 3

   Transfer beef to warm plates and let rest for 5 minutes. Mound rosemary roasted potato wedges alongside beef. Pass green peppercorn-brandy sauce to add to taste.

4. 4

   Nutritional analysis per serving of beef.

* Per serving · 4 servings · Values may vary.

No additional tips available.