Recipes Ingredients Meat & Poultry Beef Recipes Pepper-Crusted Filet Mignon 3.8 (53) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 31, 2017 Rate PRINT Share Close Prep Time: 15 mins Total Time: 15 mins Servings: 2 Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor. Cook Mode (Keep screen awake) Ingredients 2 filet mignons, (5 to 6 ounces each, about 1 ½ inches thick) Coarse salt and very coarsely ground pepper 2 teaspoons olive oil Red Wine Sauce, for serving (optional) Directions Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly. Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare. Remove strings from filets, and serve with Red Wine Sauce, if desired. Cook's Notes Filet mignons are often sold with a string tied around them to help keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. (Be sure to remove strings before serving.) Originally appeared: Everyday Food, January/February 2006 Rate It PRINT