Simple Pepper – Crusted Filet Mignon
- 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)
Ingredients
Directions
1.
Season filets very generously on all sides with salt and pepper (especially pepper), patting in firmly
2.
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
3.
Remove strings from filets, and serve with Red Wine Sauce or top with Truffle Butter for it’s fancy flavour and aroma, if desired.
