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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