IF you are lucky enough to have an insane sale in your neighborhood (like mine this week, for $2.99/lb tenderloins!) you must make this recipe. SO easy. SO good. A total winner in every way. With thanks to C0lin C0wie and 0prah for running this originally!
Filet Mignon with Cracked Pink Peppercorns
1/4 cup pink peppercorns , cracked
1 tablespoon kosher salt
2 center-cut beef tenderloins (about 2 pounds each)
2 tablespoons olive oil
1/4 cup chopped fresh parsley
Tarragon or coarse-ground mustard
Preheat oven to 350°. Combine peppercorns and salt in a small bowl; rub over all sides of tenderloins.
Heat 1 tablespoon oil in a large skillet over high heat. Add 1 tenderloin; cook, turning occasionally, until browned on all sides, about 3 to 5 minutes. Transfer tenderloin to a roasting pan. Repeat with remaining oil and tenderloin.
Insert meat thermometer into thickest part of 1 tenderloin. Roast until temperature registers 145°, 35 to 40 minutes for medium rare. Transfer beef to cutting board; let stand 10 minutes. Carve into 1-inch-thick slices. Sprinkle with parsley and serve with mustard.