Simple Pepper – Crusted Filet Mignon
- 2 filet mignons, (about 1 1/2 inches thick) ready tied by Olivierâ€™s
- Coarse salt and very coarsely ground pepper
- 2 teaspoons olive oil
- Red Wine Sauce or Truffle Butter for serving (optional)
Season filets very generously on all sides with salt and pepper (especially pepper), patting in firmly
Heat oil in a skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare
Remove strings from filets, and serve with Red Wine Sauce or top with Truffle Butter for itâ€™s fancy flavour and aroma, if desired.