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Pink Peppercorn Encrusted Pan-Seared Filet Mignon

Pink Peppercorn Encrusted Pan-Seared Filet Mignon

Heart-shaped puff pastry accents a ‘Deconstructed’ Beef Wellington

Recipe by: Gabrielle


Wine Pairing:  2015 Gabrielle Collection Equilateral Cabernet Sauvignon, Oak Knoll District of Napa Valley

COOK TIME: 20 minutes DEFROST & REST TIME: 1 hour 45 minutes TOTAL TIME: 2 hours 15 minutes


  • 1 sheet frozen puff pastry OR 8 slices ½” thick brioche or challah bread
  • 3 Tbsp. GC Napa Valley Buttery Propriety Blend Extra Virgin Olive Oil
  • 4 beef filet mignons, center-cut 6-8 oz. each, 1½-2” thick
  • 4 Tbsp. GC Napa Valley Natural Pink Peppercorn Rosemary Steak Rub
  • 2 Tbsp. canola oil
  • 4 tsp. GC Napa Valley Cabernet Sauvignon Finishing Sea Salt
  • 1 sheet parchment paper
  • 1 sheet aluminum foil
  • 1 Recipe: Tusca Red Wine Glazed Wild Mushrooms


  1. Defrost 1 sheet frozen puff pastry according to package directions. Using a heart template or cookie cutter, cut four 4” hearts. Bake according to package directions. When cool split into 2 layers. If using bread, cut eight hearts. Generously brush each side with Buttery Olive Oil and toast in a skillet over medium heat until nicely browned.
  2. Preheat oven to 400 degrees. Pat filets dry with a paper towel. Generously season with Pink Peppercorn Rosemary Steak Rub. Let sit at room temperature covered for one hour.
  3. Heat 2 Tbsp. canola oil in an oven compatible skillet to very hot, almost smoke point. Add filets. Sear 2-3 minutes per side, turning only once; this encrusts the filets exterior. Then put skillet in oven for 4-7 minutes to finish cooking to desired internal temperature: Rare 125o F, Medium-Rare 130-135 o F, Medium 140-145 o F, Medium-Well 150-155 o F. Note: Remove filets 5 o F below desired internal temperature; carry-over heat will continue to cook filets as they rest.
  4. Transfer filets to a wire cooling rack set in a rimmed baking sheet. Sprinkle a little Cabernet Finishing Sea Salt on both sides. Cover loosely with parchment paper, then tent with aluminum foil. Rest filets 5 minutes before serving.


Place bottom layer of puff pastry or toast heart on an individual plate. Top with filet followed with ¼ of the Tusca Glazed Wild Mushrooms. Place puff pastry top or a second toast heart on top mushrooms or at an angle leaning against the filet.

Accompanying recipe for Tusca Red Wine Glazed Wild Mushrooms


  • 1 box 16 oz. frozen puff pastry sheets OR 1 loaf brioche or challah bread
  • 4 beef filet mignons, center-cut 6-8 oz. each, 1½-2” thick
  • See ingredients for Recipe: Tusca Red Wine Glazed Wild Mushrooms
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