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Peppercorn Crusted Filets | Kita Roberts GirlCarnivore

Peppercorn Crusted Filets


  • ½ cup black peppercorns
  • Canola oil
  • 6 8 oz beef tenderloin steaks about 1 ½" thick
  • Kosher salt


  • In a small saucepan, cover the peppercorns with 1 ½ cups canola oil. Bring to a low simmer over medium heat. Remove from heat and allow to steep for an hour.
  • 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. Press both sides of each steak into the crushed pepper and allow to come to room temperature for 30 minutes.
  • 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. Sear on both sides, 1 ½ to 2 minutes per side. Transfer to the prepared rack. Repeat with the oil and remaining steaks if needed.
  • Place the roasting pan in the oven and cook for 18 minutes, or until the beef internal temp is 125 - 128 degrees F. Remove from oven and rest for 10 minutes before serving.
  • Season with a sprinkle of coarse salt before serving.