Kobe Pepper Filet Mignon

Kobe Pepper Filet Mignon
Photo by James Carrier


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


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