Pepper Crusted Filet Mignon
Main Ingredient: Pepper Cuisine: American
1 tbsp. of whole black peppercorns
1 tsp. of whole fennel seeds
4 (4 ounces each) beef tenderloin steaks (filet mignon), 1 inch thick
3 medium peppers (red, yellow, and/or orange)
1 tbsp. of minced fresh parsley leaves
1 tsp. of olive oil
.75 tsp. of salt
Step 1Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.
Step 2Meanwhile, on cutting board, with rolling pin, crush peppercorns and fennel seeds.
Step 3With hands, pat spice mixture around edges of steaks. Cover and refrigerate steaks until ready to cook. (Can be prepared up to 1 day ahead.)
Step 4Cut each pepper lengthwise in half; discard stems and seeds.
Step 5With hand, flatten each pepper half.
Step 6Place peppers, skin side down, on hot grill rack.
Step 7Cover grill and cook 8 to 10 minutes or until skins are charred and blistered.
Step 8Transfer peppers to bowl; cover with plate and let steam at room temperature 15 minutes or until cool enough to handle.
Step 9Reset grill temperature to medium.
Step 10Remove peppers from bowl.
Step 11Peel off skins and discard.
Step 12Cut peppers lengthwise into 1/4-inch-wide strips.
Step 13Return peppers to same bowl and toss with parsley, oil, and 1/4 teaspoon salt.
Step 14Sprinkle steaks with remaining 1/2 teaspoon salt.
Step 15Place steaks on hot grill rack.
Step 16Cover grill and cook steaks 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once.
Step 17Serve steaks topped with peppers.