- 4
Ingredients
- 5 T black peppercorns, cracked
- 4 T plus 2 t Olive oil
- 1 T kosher salt
- 4 center-cut filets mignon, 1 1/2 to 2 inches thick, 7-8 oz. each
Preparation
Step 1
Heat peppercorns and 5 T oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7-10 minutes. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine. Rub steaks with pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere; let stand at room temperture for 1 hour.
Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack and heat oven to 450 degrees. Heat remaining 2 t olive oil in 12" heavy bottomed skillet over medium high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3-4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3-5 minutes for rare, 5-7 minutes for medium rare to medium. Transfer steaks to wire cooling rack and let rest, loosely tented with foil; for 5 minutes before serving.