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Peppercorn-Crusted Filet Mignon
By (Published: )
Prep Time Cooking Time Servings
4 people
  • 1 Tbsp whole black peppercorns
  • 1 Tbsp whole green peppercorns
  • 2 Tbsp unsalted butter (1/4 stick), at room temperature
  • 4 (6-ounce) Filet Mignon steaks (about 1 1/2 inches thick)
  • Kosher salt
  • 2 Tbsp olive oil

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1) Place both types of peppercorns in a plastic bag and crack them on a work surface with a mallet until they’re broken into small pieces but not pulverized. Place them in a medium bowl, add the butter, and mix until combined.
2) Season the steaks all over with salt. Divide the peppercorn butter among the filets and rub to evenly coat both sides.
3) Prepare grill to high heat and sear both sides about 2-5 minutes each, waiting to flip until meat easily separates from grill. Do not overcook.

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