Pepper Crusted Filet Mignon

These very tender steaks make great company fare, plus they’re a snap to cook and can be prepared ahead. Simply coat them with crushed spices as directed, then cover and refrigerate for up to one day until ready to cook.

1 tablespoon whole black peppercorns

1 teaspoon whole fennel seeds

4 beef tenderloin steaks (filet mignon), each

1 inch thick (about 4 ounces each)

3 medium peppers (red, yellow, and/or orange)

1 tablespoon minced fresh parsley

1 teaspoon olive oil

3⁄4 teaspoon salt

• Prepare outdoor grill for covered direct grilling over medium-high heat.
• In mortar with pestle or in zip-tight plastic bag with rolling pin, crush peppercorns and fennel seeds. Use to rub on steaks. Place steaks in 13" by 9" baking dish; cover and refrigerate until ready to cook.
• Cut each pepper lengthwise in half; remove and discard stems and seeds. With hand, flatten each pepper half. Place peppers, skin side down, on grill. Cover grill and cook, without turning, until skins are charred and blistered, 8 to 10 minutes. Transfer peppers to bowl; cover with plate and let steam at room temperature until cool enough to handle, about 15 minutes. If using gas grill, reset temperature to medium.
• Remove peppers from bowl. Peel skins and discard. Cut peppers lengthwise into 1⁄4-inch-wide strips and return to same bowl. Add parsley, oil, and 1⁄4 teaspoon salt; toss until peppers are evenly coated.
• Sprinkle steaks with remaining 1⁄2 teaspoon salt. Place steaks on grill over medium heat. Cover grill and cook, turning once, 8 to 10 minutes for medium-rare or until desired doneness. Serve steaks topped with peppers.

Makes 4 main-dish servings.

Prep: 15 minutes plus standing

Grill: 16 minutes