Seasoning Steaks for Fillet Mignon Recipe

Video Transcript

"CHEF BLONDIE: And again you'll notice that I'm just sort of shaping these with my hands. 'Cause it's important that they look exactly the same, so that we have an even temperature when cooking. Okay, now it's time to do a little bit of seasoning. Now, because I said peppercorn, we are going to be using a variety of peppercorns. And if you kinda look inside here, look at my hand, you'll see I have white peppercorns, pink peppercorns, green peppercorns, the traditional black peppercorn, and I have a little bit of juniper berry in there, which gives it a little extra pine flavor. Really lends a lot of earthiness to the meat. So, we're going to give this a good pepper coating. And I'll put a coating on our second one. And then I want to take the palm of my hand and really press that into the meat. And maybe just a little bit more. Because remember, we're making a peppercorn sauce, and these peppercorns are going to be the base of our sauce. And then, always, salt the meat. Let's give that a quick flip over. Same thing on this side."