Total Time
1hr 15mins
Prep 0 mins
Cook 1 hr 15 mins

From Martha Stewart. Suggested for Valentine's Day.

Ingredients Nutrition


  1. Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
  2. Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
  3. Remove strings from filets, and serve with Red Wine Sauce, if desired.
  4. Red Wine Sauce
  5. Makes 1/3 cup
  6. 1 cup red wine
  7. 2 tablespoons cold butter, cut up
  8. Coarse salt
  9. Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
  10. Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.
Most Helpful

WOW, I can't believe this recipe has never been reviewed. What a shame...but, I'm going to share my experience, and hope that others will follow suit. I used a beautiful NY strip, as that is my steak preference, but followed the recipe as written. I did crush the peppercorns by folding them inside some wax paper, and smashing with the flat side of a meat mallet. I used a coarse sea salt, sparingly. After heating the oil in a cast iron skillet to between medium and medium high, I seared this for 8 minutes per side, and enjoyed the steak between medium and medium well. The crust was flavorful and and a terrific compliment to the buttery beef! And the accompanying red wine sauce was fabulous! Thanks for the sharing this recipe, which afforded me with a great Valentine's Day dinner!

alligirl February 15, 2011