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o I have some filets I’m going to cook on the 4th, and I’m looking for suggestions for the peppercorn crust. Here’s what I plan to do:
Brush outside of filets with a mild dijon
Mix parmesan, light salt, and crushed peppercorns and roll filets in mixture
Grill 3 mins per side
Does anyone think the mustard is a bad idea, or will be too strong?
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With Parmesan and mustard, you might want to consider leaving the salt out.
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very good point, what would pair well with this and some roasted potatoes?
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You might wanna try this out before you serve it to guests. Sounds chancy.
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It’s only me and a buddy so I’m not too worried. I know when I used to work in the restaurant biz we would do this same technique on rack of lamb, I’m just hoping it works fine with beef.
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Don’t grill steak without salt, ever. It is critical in the browning process. I doubt your results will be anywhere near as good with dijon. I’ve never used direct mustard like that, but I’ve had some great results with crushed fresh mustard seed mixed in with a spice rub, with tarragon, salt and pepper. Delicious.
For the cheese, I’ve got no idea. If anything I’d add it at the very end and just cook it long enough so it melts and sticks to the surface (like 15 seconds each side probably).
Also, how thick are the filets? 3 minutes a side seems a bit short.
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Personally, I find 3 minutes per side a bit on the long side, but I like it rare.
With a filet, I think the key is keeping the spices and added flavors simple. Filet is a high-quality piece of beef, and keeping it simple lets the quality cut do the talking. Just salt and pepper with a coat of olive oil, and you’re good to go. Parmesean will be fine since it shouldn’t overpower the flavor of the meat, but I wouldn’t add much more to it.
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I would normally agree with that, but if he is crusting the steak with mustard and Parmesan, the salt is already there. The Parmesan can withstand a fairly high heat without burning, so if you are hell bent on using cheese, it is a good choice.
Side note, salt is a flavor enhancer and really has no effect in the browning of the meat on the grill, at least this is what my experience in the kitchen and classroom taught me many years ago. When grilling, the salt can actually inhibit the browning of a steak.
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Filet is known for its tenderness, not its flavor, which is why most classic preparations are more than just S&P. But even with a NY strip or rib-eye, the two most flavorful cuts, I still find it better to add a simple spice rub or sauce — a good prep brings out the beefy flavor and adds extra dimensions. Far too many cooks (and even professional chefs) fall back on the "wisdom" that beef should be prepped with just S&P and end up with very boring steak, especially as the vast majority of steak sold is of just very average quality.
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I see what you’re saying, and it can be a personal taste thing. With a high-cut piece of meat like filet, I prefer to keep it simple and have it perfectly seared with salt and pepper and a touch of olive oil. For any rub (especially one I’m making for the first time), I’d prefer to experiment on a cut a few steps below.
Going back to the specific question of adding mustard: mustard tends to go better with herbal rubs and mixtures, rather than a peppercorn crust.
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I dig, I would opt out of the cheese and the mustard due to what might happen when your crust forms. I’ve had bad luck with garlic and some other spices just due to the fact that they incinerate and add nothing but bitterness.
Also, I would throw in a little fresh ground coffee, and crazy as it sounds, with the salt and the pepper.
Cheers for the experimentation, let us know how the cheese works.
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