First off, allow me to apologize for the picture. I had to crop the top picture out of the larger picture below and then resize it so it’s not the greatest shot. And I know it looks a little burnt on top, but I promise it’s not. That’s just the black peppercorn crust. In spite of the photography woes, I just absolutely had to post this recipe. It’s definitely one of the most delicious things I’ve ever cooked…or even eaten. I made this for my family on Easter last year. It was really the first time I had cooked a real meal for anyone other than my husband, and I wanted to do something that would be impressive. So what could be better than filet mignon?
Y’all…this was sssssooooooo good. Seriously, you will never have to go to a steak house restaurant for an amazing steak ever again. And although this cut of meat is not a cheap one at the grocery store, it’s still cheaper than buying it at a restaurant. From the quality cut of meat to the decadent wine sauce, this whole dish just screams “high class.” If you’re looking for an impressive meal to prepare for a special guest, this is it. Look no further.
I cannot describe how good this was. You should definitely try this recipe (and let me know what you think). It was so good, I wouldn’t mind making it more often! The only reason I don’t is that filet mignon is a little pricey, and honestly I’d feel pretentious setting out this dish on just a normal Tuesday night. It just deserves a special occasion!
- 2 teaspoons black peppercorns
- 1/2 teaspoon salt
- 3 garlic cloves, minced
- 4 (4-ounce) beef tenderloin steaks, trimmed (mine were the bacon-wrapped kind, but it's definitely your preference)
- Cooking spray
- 1/4 cup port wine (if you don't have port wine, any sweet red wine will do, such as merlot or chianti)
- 1/4 cup canned beef broth
- 1 tablespoon chopped fresh thyme
- Place peppercorns in a small zip-top plastic bag; seal. Crush peppercorns using a meat mallet or small heavy skillet.
- Combine peppercorns, salt, and garlic in a bowl; rub evenly over steaks.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan. Reduce heat; cook until desired degree of doneness, flipping halfway through cooking. Remove steaks from pan. Cover and keep warm.
- Add port and broth to pan, stirring to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes).
- Place 1 steak on each of 4 plates; drizzle each serving with 1 tablespoon sauce. Sprinkle each serving with 3/4 teaspoon thyme.
Source: My Recipes