Peppercorn Crusted Filet - For the Carnivore Diet
This peppercorn crusted filet highlights rich beef flavor with a bold, coarse pepper bite and plenty of buttery basting. Searing in beef tallow delivers high-heat browning without burning the pepper, and a brief oven finish keeps the centers tender and rosy.
Use whole peppercorns cracked coarsely so they adhere and stay aromatic. Pat the steaks dry, season assertively with salt, press on the pepper, and sear fast in a ripping-hot skillet. A knob of butter for basting adds richness and helps the crust gloss over beautifully.
Finish in the oven to your preferred doneness and rest well so the juices settle. If you’d like a sauce while staying animal-forward, a quick reduction of heavy cream in the fond works wonders. For the strictest carnivore approach, simply skip the pepper and enjoy a salt-and-butter crust.
Ingredients
- 2 beef filet mignon steaks (6–8 oz each, 1.5–2 inches thick)
- 1 to 1.5 tablespoons whole black peppercorns, coarsely cracked
- 1 to 1.5 teaspoons kosher salt
- 1 tablespoon beef tallow or ghee (for high-heat searing)
- 2 tablespoons unsalted butter (for basting)
- Optional pan sauce: 1/4 cup heavy cream
- Optional pan sauce: 2 tablespoons concentrated beef bone broth or reduced stock
Instructions
- Preheat oven to 400°F (205°C). Place a heavy skillet (cast iron or stainless) in the oven to preheat for 5 minutes.
- Crack the peppercorns coarsely using a mortar and pestle or by sealing them in a bag and crushing with a meat mallet. Pat steaks very dry with paper towels.
- Season steaks all over with salt, then press the cracked pepper onto the top and bottom surfaces to form a light crust.
- Carefully move the hot skillet to the stovetop over medium-high heat and add the tallow or ghee. When shimmering, lay in the steaks.
- Sear 1.5–2 minutes per side until a deep brown crust forms; quickly roll the edges against the pan to color them as well.
- Add butter to the pan; tilt and baste the steaks for 30–45 seconds.
- Transfer the skillet to the oven and cook to desired doneness: pull at 120–122°F (49–50°C) for rare, 125–127°F (52–53°C) for medium-rare, or 130–132°F (54–56°C) for medium (usually 3–6 minutes).
- Move steaks to a warm plate, top with any pan butter, and rest 5–8 minutes.
- Optional pan sauce: Return skillet to low heat. Stir in bone broth to dissolve fond, then add heavy cream. Simmer 1–2 minutes to thicken. Spoon over or alongside the filets.