Peppercorn-Crusted Filet Mignon with Red Wine Sauce

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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