Pepper-Crusted Filet Mignon – a delicious recipe with filet, salt, coarse ground black pepper, olive oil, red wine sauce, red wine. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
2
Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
3
Remove strings from filets, and serve with Red Wine Sauce, if desired.
4
Red Wine Sauce
5
1 cup red wine
6
2 tablespoons cold butter, cut up
7
Coarse salt
8
Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
9
Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.
72
kcal
Calories
8
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 (5 -6 ounce) filet mignon (about 1 1/2 inches thick), coarse salt, very fresh coarse ground black pepper, 2 teaspoons olive oil, and more.
Yes, Pepper-Crusted Filet Mignon falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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