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Simple Pepper – Crusted Filet Mignon

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15 min
Serves 2

The Filet Mignon is the ultimate symbol of refined indulgence. Filet Mignon is a special-occasion classic. For this best lean and singular cut of meat, you can certainly get away with this most simple recipe.


  • 2 filet mignons, (about 1 1/2 inches thick) ready tied by Olivier’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 it’s fancy flavour and aroma, if desired.

Bon Appetit!