Kobe Pepper Filet Mignon

Kobe Pepper Filet Mignon
Photo by James Carrier

Ingredients

  • Kosher salt
  • 2 tablespoons butter
  • 3 tablespoons cracked black pepper
  • 2 tablespoons olive oil
  • 4 pieces Kobe-style beef tenderloin (cut from small end, each about 1 1/2 in. thick and 8 oz.; see notes), fat trimmed
  • 4 pieces Kobe-style beef tenderloin (cut from small end, each about 1 1/2 in. thick and 8 oz.; see notes), fat trimmed
  • Rosemary roasted potato wedges
  • + 7 more ingredients
    • Green peppercorn-brandy sauce
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • Rosemary roasted potato wedges
    • Kosher salt
    • Green peppercorn-brandy sauce
    • 3 tablespoons cracked black pepper

1. Rinse beef and pat dry. Season all over with salt. Put cracked black pepper on a small, rimmed plate.2. Heat olive oil and butter in a 10- to 12-inch frying pan over medium-high heat. When butter just begins to brown, press a flat side of each piece of beef into pepper to form an even crust (d...

View full recipe at My Recipes

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network