Peppercorn-Crusted Filet Mignon with Red Wine Sauce

Ingredients

• 2 steaks filet mignon steaks
• 2 tbsp coarsely ground black pepper
• 1 tsp salt
• ½ cup red wine
• 2 tbsp butter
• 8 oz green beans

Instructions

1. 1

   Pat the 2 filet mignon steaks dry and season all over with 1 tsp salt and 2 tbsp coarsely ground black pepper, pressing the pepper into the meat to form a crust.

2. 2

   Heat a skillet over medium-high heat and add 1 tbsp butter. When it sizzles, add the steaks and cook for 4-5 minutes per side for medium-rare, until the crust is dark and the internal temperature reaches 130°F.

3. 3

   Remove the steaks to a plate and let rest. Add 0.5 cup red wine to the hot skillet, scraping up the browned bits, and simmer until reduced by half, about 2-3 minutes. Whisk in the remaining 1 tbsp butter until the sauce is glossy.

4. 4

   Meanwhile, steam or boil the 8 oz green beans in salted water until tender-crisp, about 5 minutes. Serve the steaks with the sauce spooned over and the green beans on the side.

5. 5

   If you have small potatoes, boil them alongside the beans for 15 minutes until fork-tender, then serve with the steak.

Tools you’ll need

• skillet
• pot for boiling
• tongs
• measuring cups and spoons

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