Peppercorn Crusted Filets
Why pay an arm and a leg for these peppercorn crusted filets out in town when you can slice a whole tenderloin at home and bring the sizzle back to your living room.
I’m bringing date night right to your table. No frill, no wait. Just dinner.
- Black peppercorns - Canola oil - Beef tenderloin steaks - Kosher salt
In a small saucepan, cover the peppercorns with 1 ½ cups canola oil. Bring to a low simmer over medium heat.
Strain the oil into a resealable container and place the peppercorns in a mortar and crush with a pestle until no large specks remain.
Pour the crushed pepper onto a smooth work surface.
Preheat the oven to 350 F. Arrange a wire rack in a roasting pan.
In a large skillet, heat a tablespoon of canola oil. Sprinkle the steaks with salt and add 3 at a time to the pan.
Place the roasting pan in the oven and cook for 18 minutes, or until the beef internal temp is 125 – 128 degrees F.
Season with a sprinkle of coarse salt before serving.
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