Pepper Crusted Filet Mignon

 

 

Having Valentines day Panic?  (I am) Sometimes if you wait too late...It's hard to get reservations at a decent restaraunt..(Won't tell you who is guilty of that!) The good news is...I can cook and I have just the thing to save the day or in this case...The night...

Look at this..This luxurious cut of beef doesn't require much dressing up in the kitchen. Seasoned simply with salt and coarsely ground pepper, this steak is pan-seared to perfection.

 Filet mignons are often sold with a string tied around them to help keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. (Be sure to remove strings before serving.)

INGREDIENTS: 

• 2 (5 to 6 ounces each) filet mignons (about 1 1/2 inches thick)
• Coarse 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

DIRECTIONS:

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.

Serve with a Red Wine...(This makes it extra romantic)

Enjoy!  Eat and Love Well My friends!