Recipe: Sauteed Filet Mignon with Mixed Cracked Peppercorns

SAUTEED FILET MIGNON WITH MIXED CRACKED PEPPERCORNS

"Inspired by Wolfgang Puck, this is an entree on the final exam menu."

1/4 cup mixed black, white, green and red peppercorns
6 beef tenderloin filets, about 6 ounces each, trimmed of excess fat
Kosher salt to taste
2 tablespoons mild-flavored oil such as canola or safflower oil

Put the peppercorns in a plastic bag and coarsely crushed them with a rolling pin. Or crush them with a mortar and pestle.

Put the cracked peppercorns on a plate. One by one, sprinkle both sides of each filet evenly with salt, and then press each side into the peppercorns to coat it. Set aside.

Over high heat, heat a heavy skillet or saute pan large enough to hold the steaks comfortably (cook the steaks in batches if your pan isn't big enough).

Add the oil, and as soon as it ripples, carefully add the steaks.

Cook the steaks undisturbed for 4 minutes, carefully turn them over and cook 4 minutes more for medium-rare.

Remove from the heat and keep warm if not serving right away, or serve at once.

Makes 6 servings
Source: Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America by The Culinary Institute of America and Martha Rose Shulman