peppercorn crusted filets

Originally posted by puzzl

Originally posted by italarican

Originally posted by puzzl

Originally posted by TheCheeseMan

Originally posted by fata2683
So 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?

With Parmesan and mustard, you might want to consider leaving the salt out.

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.

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.

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.

Originally posted by CapedBrewsader
One of my go to steaks is a peppered filet. I pat the steaks dry with paper towel, take a plate and pour some good molasses into it and dip the two big sides of the steak in it. Then toss or roll in coarsely crushed black peppercorns. Cook indirect till just under desired doneness and then slap it on the hot side directly over the coals briefly. You’d think it would be too sweet with the molasses but it balances very nicely with the thick peppercorn layer. Always a crowd pleaser!

Originally posted by italarican

Originally posted by puzzl

Originally posted by TheCheeseMan

Originally posted by fata2683
So 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?

With Parmesan and mustard, you might want to consider leaving the salt out.

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.

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.

Originally posted by puzzl
Let us know what you decided to do and how it comes out, eh?