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| | Peppery Filet Mignon 2 tablespoons of sesame oil
1/2 teaspoon of hot pepper flakes
3 tablespoons of green peppercorns
3 tablespoons of black peppercorns
Four 4 ounce beef tenderloin steaks, 1 inch thick, trimmed |
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Combine the sesame oil and hot pepper flakes and store overnight in an airtight container. Once you are ready to prepare your meal, firmly press the peppercorns into the steaks. Brush the pepper oil on steaks and place the steaks in a medium nonstick skillet. Cook for 1 minute on each side over high heat. Reduce the heat to medium and cook for 7 minutes per side or until the desired degree of doneness is reached. Selected recipes extracted from the book The Carbohydrate Addict's Cookbook: 250... Order yours today! |
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