137 minutes
A flavorful and peppery crusted tenderloin steak, perfect for a special meal.
1. Simmer the Peppercorns
Begin by placing the crushed black peppercorns and 5 tablespoons of olive oil in a small saucepan. Heat the mixture until faint bubbles start to appear, and then let it simmer gently for about 7 to 10 minutes. This process mellows the peppercorns, enhancing their flavor without bitterness. Once done, let the mixture cool to room temperature.
2. Prepare the Peppercorn Mixture
After the peppercorn-oil mixture has cooled, mix in the salt. This will be your flavorful crust for the steaks.
3. Rub the Steaks
Take your trimmed filets mignons and coat them generously with the peppercorn-oil mixture. Ensure each steak is well-covered. Once coated, cover the steaks with plastic wrap and let them stand at room temperature for about an hour. This resting period allows the flavors to meld and the steaks to reach an even temperature, ensuring a more consistent cook.
4. Preheat the Oven
Adjust your oven rack to the middle position and place a baking sheet on it. Preheat the oven to 450 degrees Fahrenheit.
5. Sear the Steaks
Heat 2 teaspoons of olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, place the steaks in the skillet and cook them for about 3 to 4 minutes on the first side. Flip the steaks and cook for another 3 minutes on the second side. You're looking for a dark brown crust to form, which indicates that the steaks are well-seared and the juices are locked in.
6. Roast the Steaks
Transfer the seared steaks from the skillet to the preheated baking sheet in the oven. Roast them for 3 to 7 minutes, depending on your desired level of doneness. Aim for an internal temperature of 115-120°F for rare, 120-125°F for medium-rare, and 130-135°F for medium.
7. Rest the Steaks
Once roasted, transfer the steaks to a wire rack set on a rimmed baking sheet. Tent them loosely with aluminum foil and let them rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful steak.
Let steaks rest for at least 5-10 minutes after cooking to redistribute the juices.
Opt for high-quality, well-marbled beef, such as a prime or choice cut from a reputable butcher.
Season the steaks with kosher salt in addition to the pepper crust to bring out the beef's full flavor.
For precise cooking, check for doneness with an instant-read thermometer.
Enhance the peppercorns' flavor by toasting them in a dry pan until fragrant.
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