Pepper-Crusted Filet Mignon

These very tender steaks are great company fare, plus they’re a snap to make ahead. Simply coat them with crushed spices as directed, then cover and refrigerate for up to one day until ready to cook.

PREP: 15 minutes plus standing

GRILL: 16 to 20 minutes

MAKES: 4 main-dish servings

1 tablespoon whole black peppercorns

1 teaspoon fennel seeds

4 beef tenderloin steaks (filet mignon),

1 inch thick (about 4 ounces each)

3 medium peppers (red, yellow, and/or orange), each stemmed, seeded, and cut in half lengthwise

1 tablespoon minced fresh parsley

1 teaspoon olive oil

¾ teaspoon salt

1. Prepare outdoor grill for covered direct grilling over medium-high heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. Meanwhile, in mortar with pestle or in zip-tight plastic bag with rolling pin, crush peppercorns and fennel seeds. With hands, pat spice mixture around edges of steaks. Cover and refrigerate steaks until ready to cook. If you like, steaks can be prepared up to 1 day ahead.

3. With hand, flatten each pepper half and place, skin side down, on hot grill rack or pan. Cover and cook until skins are charred and blistered, 8 to 10 minutes. Transfer peppers to bowl; cover with plate and let steam at room temperature until cool enough to handle, about 15 minutes. If using gas grill, reset temperature to medium.

4. Remove peppers from bowl. Peel skins and discard. Cut peppers lengthwise into ¼-inch-wide strips. Return peppers to same bowl and toss with parsley, oil, and ¼ teaspoon salt.

5. Sprinkle steaks with remaining ½ teaspoon salt. Place steaks on hot grill rack. Cover grill and cook, turning once, 8 to 10 minutes for medium-rare or until desired doneness. Serve steaks topped with peppers.

EACH SERVING: About 230 calories, 26g protein, 9g carbohydrate, 10g total fat (3g saturated), 71mg cholesterol, 495mg sodium