Cracked Pepper Filet Mignon

A truly great steak needs very little to make it hum.  These simple steps will get you well on your way to a delicious dining experience!

  • 2 filet mignon steaks, at room temperature
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons bacon fat or vegetable oil
  • Olive oil, salt & pepper, chives and/or lemon zest (optional) for serving

Preheat oven to 400F.

Remove steaks from package and pat dry.  Put on a large plate.  Grind pepper all over one side, pressing slightly to help the pepper stick; flip and repeat on the other side.

Heat a large, oven-proof skillet over medium-high heat.  When pan is hot, add the bacon fat or oil and heat briefly.

Sear steaks for 3 minutes without touching them.  Steak will “stick” as it cooks, then release with a perfect crust once it’s ready to be flipped.  Flip and cook second side for 3 minutes.

If your steaks are small, you may not need additional cooking; for larger steaks, transfer skillet to oven and roast until steaks reach desired internal temperature (remember they’ll continue to rise about 10F once they’re out of the oven.)

Remove steaks from pan and transfer to cutting board.  Tent loosely with foil and allow to rest for 10 minutes.

Serve with olive oil, salt & pepper, and lemon zest if desired.

2 Comments Add yours

  1. Abbey goldstein says:

    If you are selling kosher meats…why does your file minyan have bacon fat in its ingredients?
    Thought all your meats and recipes is glatt kosher…

    1. Anna Hanau says:

      Hi Abbey
      We sell OU Glatt Kosher Beef Bacon — the fat from this product is delicious to cook with, and definitely kosher. You can find all our bacon here:

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