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Peppercorn-Crusted Filet Mignon with Pesto and Cauliflower Rice

25 mins
10 mins
Ryan Scott
Nathan Congleton/TODAY
25 mins
10 mins


Filet mignon
  • 2 4- to 6-ounce filet mignon steaks, around 2 inches thick
  • 1 tablespoon pink peppercorns
  • 1 tablespoon white peppercorns
  • 1 tablespoon black peppercorns
  • 2 teaspoons kosher salt
  • Maldon sea salt flakes, for garnish
  • Pesto
  • 1 small clove garlic, peeled
  • 1 cup basil leaves
  • 1 lemon, zested and juiced
  • 1 tablespoon freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup olive oil
  • Curried Cauliflower Rice
  • 1 8-ounce bag riced fresh cauliflower
  • 2 tablespoons olive oil
  • 1/2 medium onion, finely diced
  • 1/2 teaspoon kosher salt
  • 2 tablespoons finely chopped fresh basil
  • 1 tablespoon Madras curry powder
  • 1/2 lemon, juiced
  • Chef notes

    When cooking for a special occasion, filet mignon really makes a statement. It is so tender and delicious, and really pairs well with the pesto and curried cauliflower for a yummy (and healthy) dinner option.

    Technique tip: Always rest your steaks at room temp before and after cooking. The rest before helps to temper the meat and ensures even cooking, while the rest after cooking sets the juices.

    Swap option: Try subbing broccoli instead of cauliflower for the "rice," and leave out the curry powder.


    For the filet mignon:

    Grind the peppercorns together with the salt in a spice grinder. Rub both sides of the steaks with the salt and pepper mixture and set aside at room temp for 20 minutes.

    Heat a grill pan (or outdoor grill) over medium-high heat. Brush with a little vegetable oil and place the steaks on the grill. Cook on the first side for 6 minutes, then flip and continue cooking for another 4-5 minutes for medium-rare/medium (cooking longer for medium/well-done). Let rest for 10 minutes before slicing.

    For the pesto:

    Combine all ingredients in a food processor. Process until chopped fine and homogeneous.

    For the curried cauliflower rice:


    Chop the cauliflower florets in a food processor until it resembles couscous.


    Heat the olive oil in a large skillet over medium-high heat. Add the onions and sauté until golden brown at the edges and soft. Add the cauliflower and stir to combine. Add salt and curry powder and continue cooking, stirring frequently, for 3-5 minutes until the cauliflower has softened.


    Remove the cauliflower from the heat and add the lemon juice and basil. Stir to combine.

    To serve:

    Make a bed of cauliflower rice on your serving platter. Slice the rested filet mignon and arrange the slices on the cauliflower rice. Sprinkle with a little Maldon sea salt, drizzle with pesto and serve.