Peppercorn Crusted Filet Mignon

Name: Peppercorn Crusted Filet Mignon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks; 2 tablespoons whole black peppercorns; 1 tablespoon whole white peppercorns; 2 tablespoons olive oil; 2 tablespoons unsalted butter; Salt to taste; 1/4 cup red wine (optional for sauce)

Highlighted under: Easy Home Recipes

I love preparing Peppercorn Crusted Filet Mignon for special occasions because it's a guaranteed crowd-pleaser. The robust peppercorn crust elevates the tender filet mignon, giving it a wonderful flavor that impresses every guest. As I sear the steaks to perfection, I can’t help but savor the aromatic spices wafting through my kitchen. Served with a rich sauce, this dish transforms a simple dinner into a gourmet experience, making it perfect for any celebration or romantic dinner at home.

Created by

Emily

Last updated on 2026-01-22T13:54:29.176Z

I experimented quite a bit before achieving the perfect balance for my Peppercorn Crusted Filet Mignon. The crust is made with a mix of black and white peppercorns, which not only adds heat but also an aromatic depth that complements the buttery filet beautifully. The trick is to crush the peppercorns just right—coarse but not too fine—so they create that lovely, textured crust once seared.

One of my favorite tips is to let the steaks rest after cooking, allowing the juices to redistribute for a more succulent bite. Pairing this dish with a simple red wine reduction sauce amplifies the flavors and makes it truly restaurant-worthy. Every bite is a delight!

        Why You Will Love This Recipe
        Bold peppercorn flavor that enhances the tender filet
Quick to prepare, making it perfect for last-minute dinners
Impressive presentation that wows your guests

      

The Art of Peppercorn Crusting

Creating the perfect peppercorn crust requires precision and balance. The combination of whole black and white peppercorns elevates the flavor profile of the filet mignon. To achieve a nice crust, ensure the peppercorns are crushed coarsely, not finely. A mortar and pestle is ideal for this task, as it allows you to control the texture. If you don’t have one, a heavy pan can do the job, just be cautious not to over-crush them, which could lead to a bitter taste.

The pressing of the crushed peppercorns into the steak is key for maximizing flavor infusion. Make sure to apply a generous amount of salt, which enhances the natural taste of the meat, and then firmly press the peppercorns into the surface of the steak. This technique ensures the crust adheres well during cooking, creating a significant flavor contrast to the tender interior of the filet mignon when seared.

Searing to Perfection

Searing your filet mignon is crucial for developing a rich, caramelized crust that enhances both flavor and texture. Preheat your skillet to medium-high heat until it's hot but not smoking—this is essential for achieving that golden-brown sear. If the oil shimmers when it makes contact with the pan, you’re in the right spot. If you notice the oil smoking, reduce the heat slightly to avoid burning.

Cook your steaks for about 4-5 minutes on each side for medium-rare, but keep an eye on them to prevent overcooking. Use a meat thermometer to check for doneness; 130-135°F is perfect for medium-rare. Once seared, let them rest for a few minutes. This resting period is essential as it allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful.

Ingredients

Gather these fresh ingredients for a delightful meal:

Ingredients

2 filet mignon steaks
2 tablespoons whole black peppercorns
1 tablespoon whole white peppercorns
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt to taste
1/4 cup red wine (optional for sauce)

Having these ingredients ready will set you up for a successful cooking experience!

Instructions

Follow these steps to make the perfect Peppercorn Crusted Filet Mignon:

Prepare the Peppercorns

Crush the black and white peppercorns together using a mortar and pestle or a heavy pan until they are coarsely ground.

Season the Steaks

Generously season the filet mignon steaks with salt and press the crushed peppercorns into both sides of the steaks.

Sear the Filets

Heat olive oil in a skillet over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.

Add Butter and Finish Cooking

In the final minute of cooking, add butter to the pan, basting the steaks as they finish cooking.

Rest and Serve

Remove steaks from the skillet and let them rest for about 5 minutes before serving. Optionally, deglaze the pan with red wine for a quick sauce.

Enjoy your gourmet meal!

Pro Tips

For a beautiful crust, ensure your skillet is hot enough before adding the steaks and resist the temptation to flip too early to avoid sticking.

Serving Suggestions

Pair your Peppercorn Crusted Filet Mignon with classic sides like garlic mashed potatoes or sautéed asparagus to create a well-rounded meal. For an extra touch of elegance, consider a drizzle of balsamic reduction over the plate. The acidity will complement the richness of the filet and enhance the overall dining experience. Additionally, a full-bodied red wine, such as Cabernet Sauvignon, pairs beautifully with this dish due to its firm tannins that stand up to the peppery flavors.

For a unique twist, try serving your filet with a side of creamy horseradish sauce. The spiciness of the horseradish brings a zesty balance to the rich meat. Just combine prepared horseradish with sour cream, adding a splash of lemon juice for brightness. This addition not only elevates the dish but also offers an exciting contrast against the peppercorn crust.

Making Ahead and Storage

While this dish is best enjoyed fresh, you can prepare the peppercorn crust in advance by crushing the peppercorns and seasoning the steaks ahead of time. Store them in the refrigerator for up to 24 hours before cooking. This allows the flavors to permeate the meat further, resulting in a more flavorful dish when cooked.

If you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days. To reheat, do so gently in a skillet over low heat to avoid overcooking. A splash of beef broth can help maintain moisture and flavor. If you decide to freeze your cooked filets, wrap them tightly in plastic wrap and aluminum foil; they’ll hold well for about 2-3 months in the freezer, though the texture may change slightly upon reheating.

Questions About Recipes

→ Can I use other types of steak?

Yes! While filet mignon is ideal for its tenderness, you can use ribeye or sirloin for a different flavor.

→ How can I know when my steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

→ What should I serve with this dish?

It pairs wonderfully with mashed potatoes, asparagus, or a fresh garden salad.

→ Can I prepare the peppercorns in advance?

Absolutely! You can crush the peppercorns ahead of time and store them in an airtight container.