Pepper-Crusted Filet Mignon
- 2 tablespoons olive oil
- Kosher salt
- 4 (6-ounce) filet mignon steaks (about 1 ½ inches thick)
- 2 tablespoons unsalted butter (¼ stick), at room temperature
- 1 tablespoon whole green peppercorns
- 1 tablespoon whole black peppercorns
Crack the peppercorns on a work surface with a mallet until broken into small pieces but not pulverized. Place in a medium bowl, add the butter, and mix until combined. Season the steaks all over with salt. Divide the peppercorn butter among the filets and rub to evenly coat both sides. Heat ...