Kobe Pepper Filet Mignon

Name: Kobe Pepper Filet Mignon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 Kobe-style beef tenderloin (cut from small end, each about 1 1/2 in. thick and 8 oz.; see notes), fat trimmed; 4 servings Green peppercorn-brandy sauce; 2 Tbsps butter; 4 servings Kosher salt; 2 Tbsps olive oil; 3 Tbsps cracked black pepper; 4 servings Rosemary roasted potato wedges

If 77 cents per serving falls in your budget, Kobe Pepper Filet Mignon might be a super gluten free and fodmap friendly recipe to try. One portion of this dish contains around 1g of protein, 13g of fat, and a total of 161 calories. This recipe serves 4. Head to the store and pick up beef tenderloin, kosher salt, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Rinse beef and pat dry. Season all over with salt. Put cracked black pepper on a small, rimmed plate.

Ingredients you will need

Cracked Black Peppercorns

Beef

Salt

Heat olive oil and butter in a 10- to 12-inch frying pan over medium-high heat. When butter just begins to brown, press a flat side of each piece of beef into pepper to form an even crust (discard any leftover pepper); set beef, pepper side down, in pan and cook until browned on the bottom, 4 to 5 minutes. Turn pieces and cook until other sides are browned and a thermometer inserted into the center reaches 125 for rare, about 8 minutes longer, or 135 for medium-rare, 12 to 13 minutes.

Ingredients you will need

Olive Oil

Butter

Pepper

Crust

Beef

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer beef to warm plates and let rest for 5 minutes. Mound rosemary roasted potato wedges alongside beef. Pass green peppercorn-brandy sauce to add to taste.

Ingredients you will need

Peppercorns

Rosemary