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Pepper-Crusted Filet Mignon Recipe

Tough, sinewy cuts of meat like brisket beg for slow, low cooking. But lean, tender cuts like filet mignon just need a quick pan-sear and a smear of peppery butter...

By chow · From Open Recipes · 6 ingredients
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Pepper-Crusted Filet Mignon Recipe

Why it works: Butter and olive are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 11,887 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Pepper-Crusted Filet Mignon Recipe

4 servings

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

227Calories
0 gProtein
25 gFat
2 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + olivetop 15% of all pairs
    Smell alikemoderate
    Cooked together11,887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs