Peppercorn-Crusted Filet Mignon - As Featured on ThePaleoDiet.Com!

BY LORRIE CORDAIN, CO-FOUNDER OF THE PALEO DIET

April 11, 2023

Craving a juicy filet mignon, but don’t want to break the bank at your local steakhouse? We have a simple, Peppercorn-Crusted Filet Mignon recipe with a choice of gremolata or sautéed mushrooms for toppings. The hardest part of the recipe is choosing which one you want!

For the perfect flavor profile, we recommend ordering from Certified Piedmontese, a Certified PaleoFLEX™ brand with a farm-to-fork approach. They are an antibiotic-, steroid-, and hormone-free company that raises cattle on family ranches across the Midwest. Not only is their product wholesome, but their top-notch beef is flavorful and tender. Subscribe to Certified Piedmontese’s Beef Club to get discounted cuts shipped right to your doorstep.

For this recipe, all you need to do is grab your filets, rub with cracked black pepper, and throw in a pan on a medium heat. You can also grill the filets or bake them in the oven if you prefer. Cook to your desired degree of doneness. We cooked ours for around 6 minutes on each side to get a medium-rare filet. Be sure to start the topping as your steak is cooking. If you want more of a zesty, herb flavor, our gremolata will be the choice for you. For those who prefer a savory or tangy flavor profile, try our sautéed mushrooms. Now you’ve made a restaurant-quality dish in less than an hour. Plate your filet, garnish with your chosen topping, and dig in!

Feel free to pair it with our cucumber salad or sweet potato fries.

Ingredients

1. (4) 4oz Filet Mignons
2. 1tbsp Cracked Black Pepper
3. 2 tsp Olive Oil, plus more for coating

Instructions

1. Coat each steak on both sides with a thin layer of olive oil and sprinkle evenly with pepper.
2. Heat a large ovenproof skillet over medium-high heat. Add steaks to pan and cook for 3 minutes on each side or until desired degree of doneness is reached.
3. Prep your choice of topping and top the steaks with your preference. Serve while hot.

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