Pepper-Crusted Filet Mignon

This method of preparing filet mignon is now my standard. We really love the pepper coating, and it's not overpowering because the peppercorns are cooked prior to coating the meat. This is about the only way we ever eat beef anymore. The potatoes were really delicious, and Larry loved the mushrooms. I even had a few and thought they weren't bad... for mushrooms.

• Pepper-Crusted Filet Mignon (America's Test Kitchen)
• Roasted Baby White Potatoes with Rosemary, Fennel & Garlic (Fine Cooking #91, March 2008, p. 41)
• Balsamic Sautéed Mushrooms (Fine Cooking #91, March 2008, p. 47)

Wine: Rafanelli 1999 Cabernet Sauvignon (Dry Creek Valley, California). Still drinking well.