First off, allow me to apologize for the picture. I had to crop the top picture out of the larger picture below and then resize it so it’s not the greatest shot. And I know it looks a little burnt on top, but I promise it’s not. That’s just the black peppercorn crust. In spite of the photography woes, I just absolutely had to post this recipe. It’s definitely one of the most delicious things I’ve ever cooked…or even eaten. I made this for my family on Easter last year. It was really the first time I had cooked a real meal for anyone other than my husband, and I wanted to do something that would be impressive. So what could be better than filet mignon?
Y’all…this was sssssooooooo good. Seriously, you will never have to go to a steak house restaurant for an amazing steak ever again. And although this cut of meat is not a cheap one at the grocery store, it’s still cheaper than buying it at a restaurant. From the quality cut of meat to the decadent wine sauce, this whole dish just screams “high class.” If you’re looking for an impressive meal to prepare for a special guest, this is it. Look no further.
I cannot describe how good this was. You should definitely try this recipe (and let me know what you think). It was so good, I wouldn’t mind making it more often! The only reason I don’t is that filet mignon is a little pricey, and honestly I’d feel pretentious setting out this dish on just a normal Tuesday night. It just deserves a special occasion!
Pepper and Garlic Crusted Filet Mignon with Port Wine Sauce
Source: My Recipes
2 teaspoons black peppercorns
1/2 teaspoon salt
3 garlic cloves, minced
4 (4-ounce) beef tenderloin steaks, trimmed (mine were the bacon-wrapped kind, but it’s definitely your preference)
1/4 cup port wine (if you don’t have port wine, any sweet red wine will do, such as merlot or chianti)
1/4 cup canned beef broth
1 tablespoon chopped fresh thyme
Place peppercorns in a small zip-top plastic bag; seal. Crush peppercorns using a meat mallet or small heavy skillet.
Combine peppercorns, salt, and garlic in a bowl; rub evenly over steaks.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan. Reduce heat; cook until desired degree of doneness, flipping halfway through cooking. Remove steaks from pan. Cover and keep warm.
Add port and broth to pan, stirring to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes). Place 1 steak on each of 4 plates; drizzle each serving with 1 tablespoon sauce. Sprinkle each serving with 3/4 teaspoon thyme.