Dry-Brined Peppered Filets Mignons with Cutting Board Sauce
Dry-brined peppered filets mignon with olive oil-enhanced sauce—perfect for special occasions or a delicious weeknight dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.
Cooking tools:
- Grill
- Grill pan
- Grill brush
- Instant-read thermometer
- Pepper mill
- Cutting board
- Chef's knife
- Baking dish
- Mixing bowl
- Spoon
- Refrigerator
- Serving platter
- Plate
Ingredients
- 4 filet mignon steaks (each 6 to 8 ounces and at least 1 1/2 to 2 inches thick)
- Coarse salt (sea or kosher)
- 1/2 cup cracked black peppercorns, spread out in a shallow bowl
- 1 clove garlic, peeled
- 1/2 cup stemmed flat-leaf parsley or other fresh herbs
- 2 scallions, trimmed
- 1 red jalapeño or serrano pepper
- Coarse salt (sea or kosher) and freshly ground black pepper
- 1/3 cup best-quality extra virgin olive oil, in a small bowl
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