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Pink Peppercorn Dusted Filet Mignon

I came up with this recipe for Sweetest Day last year. I cooked it for my sweetie, and he loved it. Now it's become our Valentine's Day and Sweetest Day ritual.





Heat the oil in a non-stick pan on medium heat. Add the Worchestershire sauce and then the filets.

Crush half of the pink peppercorns in the palm of your hand and add to the filets as they cook. Add sea salt, to taste, as well. Cook about five minutes per side for medium to medium-rare.

Remove from pan to warm plates and let sit for about five minutes before serving. Crush the remaining pink peppercorns in your hands and add them as a garnish just before serving.


The pink peppercorns will lose their bright, pretty color as they cook. The subtle fruity flavor also disappears and you are left with a black pepper-like flavor. Adding more as a garnish revives the fruitiness and appealing color.

Good side dishes to go with this are garlic mashed potatoes and asparagus with Hollandaise sauce. The complex flavors fit well together.