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Redwine and Peppercorn Filet Mignon Recipe

Filet mignon is the steak of all steaks. The tender piece of meat cannot be beat, but you are going to pay when you order orPepper Filet Mignon buy this beautiful piece of beef. Filet mignon recipes can include anything from blackberries to mushrooms to thyme and rosemary. This cut of beef is the starring role at the dinner table.

Peppercorn and Red wine make a good filet into a feast.


  • 2 4 oz. filet mignon steaks
  • 1-tablespoon black peppercorns
  • 1-tablespoon white peppercorns
  • 1-teaspoon garlic powder
  • ¼-teaspoon salt
  • ½ cup red wine vinegar

To Make:

Wash the steaks thoroughly. Grind the white and black peppercorns in a grinder. Add this mixture to a small bowl with the garlic powder, salt and red wine vinegar. This mixture is your marinade, 

  • Use a pie pan to put the steaks in.
  • Cover them with the marinade.
  • Store in refrigerator for 55 minutes, covered.

After 55 minutes, bring steaks to a skillet.

  • Add a small amount of butter.
  • Sauté the steaks on medium heat, turning steaks at least once.
  • Steaks are done when they spring back at the touch.

Some may want their meat more or less done then this so make sure that you ask. Remove from heat and serve immediately with grilled asparagus and mashed potatoes.


Filet Mignon recipes often include low cooking times because the longer that you cook this cut of beef, the less tender that it becomes. Most would say to choose a cut of filet mignon with more marbling. This ensures a more tender cut and these cuts tend to be on the lighter side in color.

 You must carefully cook filet mignon or you will have a ruined meal. If you constantly poke at a piece of filet mignon to test its doneness, you will release its juices and leave the piece of meat dry. It is better to use a touch method to check this. You want the mignon to not cook over medium rare so your steak needs to be soft and/or mushy to the touch.

When it comes to the perfect steak there is only two words: filet mignon. It may be a pricey cut of beef, but it is well worth it. Simple marinades or dry rubs make this beef entrée the best tasting out of all the steak dishes. Buy it, spice it, and enjoy it. It very well could be the steak of a lifetime.

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