Pepper-Crusted Filet Mignon

• 1 tbsp. whole black peppercorns
• 1 tsp. whole fennel seeds
• 4 beef tenderloin steaks (filet mignon)
• 3 medium peppers (red, yellow, and/or orange)
• 1 tbsp. minced fresh parsley leaves
• 1 tsp. olive oil
• 3/4 tsp. salt

1. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.
2. Meanwhile, on cutting board, with rolling pin, crush peppercorns and fennel seeds.
3. With hands, pat spice mixture around edges of steaks.
4. Cover and refrigerate steaks until ready to cook.
5. (Can be prepared up to 1 day ahead.)
6. Cut each pepper lengthwise in half; discard stems and seeds.
7. With hand, flatten each pepper half.
8. Place peppers, skin side down, on hot grill rack.
9. Cover grill and cook 8 to 10 minutes or until skins are charred and blistered.
10. Transfer peppers to bowl; cover with plate and let steam at room temperature 15 minutes or until cool enough to handle.
11. Reset grill temperature to medium.
12. Remove peppers from bowl.
13. Peel off skins and discard.
14. Cut peppers lengthwise into 1/4-inch-wide strips.
15. Return peppers to same bowl and toss with parsley, oil, and 1/4 teaspoon salt.
16. Sprinkle steaks with remaining 1/2 teaspoon salt.
17. Place steaks on hot grill rack.
18. Cover grill and cook steaks 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once.
19. Serve steaks topped with peppers.

whole black peppercorns, whole fennel seeds, beef tenderloin, peppers, parsley, olive oil, salt

Taken from www.delish.com/recipefinder/pepper-filet-mignon-ghk (may not work)