Rubbed with black and green peppercorn butter, then seared.
Tough, sinewy cuts of meat like brisket beg for slow, low cooking. But lean, tender cuts like filet mignon just need a quick pan-sear and a smear of peppery butter. Though a drizzle of Béarnaise sauce doesn’t hurt. For dessert, we suggest completing this feast with an easy red velvet cake.... Read More