I’ma share with you one of my favorites. A simple-to-whip-up, man-food classic—filet mignon. The big time. All meat, no sweet. And while I make sure to always order a few of these bad boys when I’m staying at The W Hotel in the Big Apple, I’ve added a couple little twists to make it Snoop certified and official like a referee with a whistle.
But before you cook it, you should figure out how to pronounce it. Just like the gentleman you ain’t.
1 Tbsp black peppercorns
1 Tbsp white peppercorns
1 Tbsp sea salt
4 10-oz [280-g] filet mignon steaks, 3 in [7.5 cm] thick
2 Tbsp unsalted butter, plus more for serving
1 Tbsp canola oil or peanut oil
1 Tbsp chopped flat-leaf parsley leaves
1. Coarsely grind the peppercorns in a spice grinder or food processor, or wrap the peppercorns in a clean dishtowel and crush them with a heavy skillet. Place the cracked pepper on a plate.
2. Season each steak on both sides with salt. Roll the steaks in the pepper until evenly coated and set aside.
3. In a large cast-iron skillet over medium-high heat, melt the butter with the oil. Swirl the skillet to cover the bottom completely.
4. When the skillet is hot and the foam has subsided, add the steaks. Sear for about 4 minutes per side, forming a dark brown crust, for medium-rare. Add an additional 2 minutes per side for medium.
5. Remove the skillet from the heat. Tent the steaks with aluminum foil and let rest for 5 minutes. Top each steak with a generous pat of butter and a sprinkle of chopped parsley and serve.