Four Peppercorn Roasted Filet Mignon 8 Oz Recipe

Cooking Instructions

1. 1

   Prepare the Peppercorns

   In a spice grinder, combine black, white, green, and pink peppercorns and grind until coarsely ground. Set aside.

2. 2

   Season and Sear the Filet Mignon

   Rub the filet mignon with olive oil and season generously with salt and the ground peppercorn mixture. Heat a skillet over medium-high heat and sear the filet for 4-5 minutes on each side for medium-rare, or to your preferred doneness.

3. 3

   Prepare the Carrot au Trois

   Peel and slice the carrots into thin rounds. Blanch them in boiling water for 2-3 minutes, then shock in ice water. Arrange in a small baking dish, drizzle with truffle oil, and season with salt. Bake at 350°F (175°C) for 15-20 minutes until tender.

4. 4

   Make the Layered Potato Pavé

   Preheat the oven to 375°F (190°C). Thinly slice the potatoes and layer them in a buttered baking dish, seasoning each layer with salt and drizzling with heavy cream. Cover with foil and bake for 30 minutes, then uncover and bake for an additional 15 minutes until golden brown.

5. 5

   Prepare Sauce Poivre

   In the same skillet used for the filet, add butter and chopped shallots. Sauté until softened, then add beef stock and reduce by half. Whisk in heavy cream and simmer until slightly thickened. Season with salt and remaining peppercorns to taste.

6. 6

   Serve

   Slice the filet mignon and serve on a plate with carrot au trois and layered potato pavé. Drizzle sauce poivre over the filet.