In this video, Chris Kimball of America's Test Kitchen appears on CBS to show us how to make full proof pepper-crusted fillet mignon. America's Test Kitchen made this recipe 40 or 50 times to make sure it's the perfect recipe. You can start with an entire tenderloin and cut out the center cut, which is preferred or you can buy them in the supermarket pre-cut. Next, take 5 tablespoons of peppercorns and crush them with the bottom of a saucepan. This makes it easier to coat the meat. Cook the peppercorn in 5 tablespoons of oil for about 7 minutes. This mellows the peppercorn out. Then you coat the fillet mignonettes with the peppercorns, add a little salt, and let them sit for an hour. Next, we sauté the meat in a pan. However, with thick pieces of meat, if you cook them entirely on the stove you end up over-cooking the outside before you fully cook the inside. So, we will only sauté them for a little bit on each side until they are brown before placing them in a pre-heat 450 degree oven for another 6-7 minutes. This is a typical restaurant technique. When they're done, for a sauce we have a reduction of port, some balsamic vinegar, dried sour cherries, a little shallot, and a little butter. After the filet mignon has been rested, drizzle on the sauce and enjoy!
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