America's Test Kitchen
408

Meat and Potatoes for Company

Few main courses are as impressive as filet mignon, but such cachet comes with a hefty price tag. While the hallmark of this luxury cut is its buttery, tender texture, some argue that the beefy flavor is too mild, lacking the oomph of fattier cuts like rib eye. So we aim to boost the filet mignon's flavor with a lively peppercorn crust and a rich pan sauce.

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