American
cuisine
Ingredients:
- 1 tbsp whole
black peppercorns.
- 1 tbsp whole
green peppercorns (you can used a mix of black, green, and white ones).
- 2 tbsp
unsalted butter at room temperature.
- 4 (6 oz)
filet mignon steaks (about 1 ½ inches thick).
- Kosher salt.
- 2 tbsp olive
oil.
Directions:
- Place both
peppercorns in a plastic zip-top bag and crack them on a work surface with a
mallet until they’re broken into small pieces but not pulverized.
- Place the pepper
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 the oil
a large frying pan over medium-high heat until shimmering, about 3 minutes.
- Add the
steaks and cook undisturbed to the desired doneness, about 4 minutes per side
for medium rare.
- Transfer the
steaks to a cutting board to rest for at least 5 minutes before serving.