I actually made this meal for my wife on Saturday. I was out shopping and I picked up two very good cuts of steak from the Farmers Market...Cost me a pretty penny too, but it is Valentines weekend after all..This is Pepper Crusted Filet Mignon...Check it out-
PEPPER CRUSTED FILET MIGNON
Naturally it begins with the Steak of course-
- 2 (5 to 6 ounces each) filet mignons (about 1 1/2 inches thick)
- Seasoned Salt and very coarsely ground pepper
- 2 teaspoon(s) olive oil
Red Wine Sauce (optional):
- 1 cup(s) red wine
- 2 tablespoon(s) cold butter, cut up
- Coarse salt
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.To make Red Wine Sauce: Place wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes. Remove from heat; add cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt.