Filet Mignon with Cracked Pink Peppercorns
Servings: Serves 8
  • 1/4 cup pink peppercorns , cracked
  • 1 tablespoon kosher salt
  • 2 center-cut beef tenderloins (about 2 pounds each)
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh parsley
  • Tarragon or coarse-ground mustard
  • Directions
    Preheat oven to 350°. Combine peppercorns and salt in a small bowl; rub over all sides of tenderloins.

    Heat 1 tablespoon oil in a large skillet over high heat. Add 1 tenderloin; cook, turning occasionally, until browned on all sides, about 3 to 5 minutes. Transfer tenderloin to a roasting pan. Repeat with remaining oil and tenderloin.

    Insert meat thermometer into thickest part of 1 tenderloin. Roast until temperature registers 145°, 35 to 40 minutes for medium rare. Transfer beef to cutting board; let stand 10 minutes. Carve into 1-inch-thick slices. Sprinkle with parsley and serve with mustard.