1 Review

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!

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alligirl February 15, 2011
Pepper-Crusted Filet Mignon