Easy recipe for grilled peppercorn-crusted filet mignon: tender filet mignon wrapped in bacon and coated with crushed black peppercorns.
Since we live in Kansas City we are grilling about 11 months per year, it would be 12 months if we would not be too lazy to shovel the snow away to find our grill.
Last weekend we managed to sit outside and enjoyed the nice weather for the first time this year. I can’t wait for more sunshine but until then I wanted at least something that says “spring” on my plate. We grilled peppercorn-crusted filet mignon, smeared an insane amount of garlic butter on ciabatta and had fresh green asparagus on the side. I brushed the asparagus with the peppercorn flavored oil (side-product from the recipe below), added some salt and grilled over high heat. Although asparagus is not in season yet, it was a great spring welcoming dinner before winter weather came back. Too happy too soon!
grilled peppercorn-crusted filet mignon
The complex flavors of black pepper without the spiciness on the tender and juicy filet mignons wrapped in bacon. The black peppercorns are calmed down and lose much of the heat but not of the flavor while they steep in oil.
- 35 g / ¼ cup black peppercorns
- 235 ml / 1 cup canola oil (more oil lessens the sharpness of the peppercorns)
- 6 filet mignon, wrapped with bacon
- sea salt
- Add the peppercorns and the oil to a small saucepan, bring to a simmer over medium heat. Remove from the heat and let steep for about an hour.
- Drain the peppercorns through a strainer. You can keep the oil in the refrigerator for up to 1 month and use it for salad dressing etc. I love to brush it over veggies before I roast them in the oven.
- Crush the peppercorns in a mortar with a pestle or put them in a reclosable zipper bag and smash with the bottom of a heavy pan until coarsely.
- Spread the pepper on a plate and coat the filet mignon on both sides with as much pepper as you can handle. Let rest for 30 minutes at room temperature.
- Preheat the grill to 260 C / 500 F. If you don’t have a thermometer heat the grill until it is nearly too hot to stand beside it when open. Salt the steak, place them on the grill and close the lid. Cook for 3-4 minutes on each side if you like your filet mignon medium rare.
- Remove from the grill and let rest for about 5 minutes but make sure it won’t get cold especially in the early spring or air-conditioned rooms. A preheated cast iron pan (80 C / 175 F) or a preheated (microwave) plate work great. Make sure not to cook the steak it should just rest.