Smoked Black Pepper Crusted Filet Mignon Recipe

Bring steaks to room temperature

Take the 6 oz filet mignons out of the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels.

Season and crust

Season both sides lightly with 2 tsp kosher salt. Generously press coarsely cracked black pepper (about 1 tbsp per side) into all surfaces of each steak so they form a pepper crust.

Sear and finish

Preheat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 2 tbs neutral oil and 2 tbs butter. When butter foams, place filets in pan and sear 2–3 minutes per side to form a deep crust. Add remaining butter and baste the steaks with the pan juices for another 30–60 seconds per side. For medium-rare, transfer the skillet to a 400°F (200°C) oven for 4–6 minutes depending on thickness, or continue cooking on the stovetop while monitoring temperature until internal 125–130°F (52–54°C). Remove steaks to a resting tray and tent loosely with foil for 8–10 minutes (carryover will reach medium-rare).

Sauté aromatics

While the steaks rest (or in a second pan while searing), melt 1 tbs butter in a medium saucepan over medium heat. Add the minced shallots and cook 2–3 minutes until translucent. Add garlic and cook 30 seconds more until fragrant.

Deglaze

Pour in the 60 ml dry white wine and scrape any fond from the bottom of the pan. Reduce by about half, 2–3 minutes.

Build the sauce

Add 120 ml beef stock, bring to a simmer and reduce by one-third (about 3–4 minutes). Whisk in 2 tbs Dijon and 1 tsp whole grain mustard until smooth. Stir in 120 ml heavy cream and bring to a gentle simmer until sauce thickens slightly, about 3–4 minutes.

Finish

Whisk in 1 tsp finely ground smoked black pepper and 1 tsp salt. Off the heat, swirl in the 2 tbs cold cubed butter one cube at a time to enrich and slightly thicken the sauce. Keep warm and taste, adjust seasoning if needed.

Optional pan sauce integration

If desired, after removing steaks, deglaze the steak skillet with a splash (15–30 ml) of the white wine, scrape up fond, reduce slightly and add to the cream sauce for deeper beef flavor.

Cook onions low and slow

Heat a wide skillet over medium-low heat. Add 2 tbs grass-fed beef tallow until shimmering. Add the thinly sliced onions, 1 tsp kosher salt, and 1 tsp sugar. Cook, stirring occasionally, for 25–35 minutes until deep golden brown and sweet. If onions begin to stick or dry, add 1–2 tbs water to deglaze the pan. In the last minute, stir in 1 tbs sherry or a splash of sherry vinegar to brighten flavors. Keep warm.

Parboil

Place the halved baby potatoes in salted water and bring to a simmer. Cook for 8–10 minutes until just tender but not falling apart. Drain well and let steam dry for 2 minutes.

Pan-roast potatoes

In a large skillet over medium-high heat, add 2 tbs butter and 2 tbs olive oil until hot. Add potatoes cut-side down and cook without moving for 4–5 minutes until golden and crisp. Toss and continue to cook another 3–4 minutes to crisp other sides. Stir in 1 tbs chopped fresh thyme, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Keep warm.

Cook asparagus

Toss asparagus with 1 tbs olive oil and 1/2 tsp salt. Sear in a hot skillet or roast at 425°F (220°C) for 8–10 minutes until tender-crisp. Finish with a squeeze of 1/2 lemon just before plating.

Assemble

Place a portion of potatoes on each plate, top with a small mound of caramelized onions. Set a rested filet mignon beside the potatoes. Spoon 2–3 tbs of the smoked pepper Dijon cream sauce over the steak and a little more on the plate. Arrange asparagus or vegetables alongside.

Garnish and serve

Finish each plate with a sprinkle of flaky sea salt over the steak and 1–2 tbs microgreens or chopped parsley. Serve immediately while everything is warm.