Recipes

Peppercorn-Crusted Wagyu Filet Mignon with Garlic Green Beans

by Clint Phelan

Prep Time: 15

Total Time: 45

Yield: 2 Servings

Intro

When you’ve got beef this good, you don’t need bells, whistles, or white tablecloths. You just need a hot skillet, a little butter, and a whole lotta respect. This Peppercorn-Crusted Wagyu Filet Mignon from Phelan Farms is seared to crusty perfection, butter-basted like it was meant to be, and paired with simple garlic green beans that'll clean up real nice next to that wagyu steak.

Directions

Let the wagyu filets come to room temp for about 30 minutes. Pat dry and season all over with salt and plenty of cracked black pepper.
Heat olive oil in a cast iron skillet over medium-high until it just starts to smoke. Gently lay in the steaks.
Sear for about 3 minutes per side. Add butter, garlic, and herbs. Tilt the pan and baste those steaks with the good stuff for another 1–2 minutes.
Cook to desired doneness (130°F for medium-rare). Rest steaks on a cutting board for 5 minutes.
Meanwhile, heat a second skillet or sauté pan with butter or oil. Add green beans and cook over medium-high for 4–5 minutes, tossing often.
Add minced garlic and cook another minute, just until fragrant. Season with salt, pepper, and a squeeze of lemon if you like.
Plate your filets with a hearty serving of garlic green beans, and maybe a glass of red if the mood hits.
Serves: 2
Perfect for: Special nights, steak-and-veg dinners, or any time you want to treat someone (or yourself) right