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Pink pepper-crusted filet mignon

Rodney Strong Symmetry Meritage Red Blend


4 beef tenderloin steaks – 1 ½” thick
Kosher Salt
1 teaspoon coarsely ground black peppercorns
1 tablespoon coarsely ground pink peppercorns
1 tablespoon safflower oil
2 tablespoons butter
1 shallot, finely minced
1 – 2” piece of fresh thyme
1 ½ cups chicken stock
1 tablespoon bourbon
2 teaspoons sherry vinegar
¼ cup heavy cream


Season steaks well on both sides with salt and peppercorns, using fingers to press in the peppercorns. Set aside for 10 minutes. Place a cast iron skillet over high heat. When surface is nearly smoking, add oil and swirl to coat. Add the steaks and cook for 2-3 minutes on one side until browned well. Flip and cook for 2 minutes more. Remove steaks to a warm plate. Pour off oil and wipe pan with paper towel. Reduce heat to medium-low and add the butter to the pan. Add shallots and sauté for a minute or so, stirring, until they begin to brown. Add thyme and stir until the herb begins to crackle. Add stock, and increase heat to bring to boil. Add the bourbon and sherry vinegar, and continue to simmer until reduced by half. Stir in heavy cream and continue to cook until sauce is coats the back of a spoon. Adjust seasoning as needed. Spoon sauce over rested steaks and serve.