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Instructions |
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Season filets with seasoned salt and place on char grill to mark.
When neatly marked on both sides, place on a half sheet pan and
finish cooking to temperature in hot oven.
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In a hot saute pan, melt the butter, add cracked black pepper and
garlic, shallots and onion. Saute until vegetables are tender crisp
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Deglaze the pan with beef stock and reduce to 2 to 3 tsp of liquid.
Deglaze again with the bourbon and reduce by ½.
Add demi glaze and blend well with a whip until smooth.
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When filets are cooked to temperature, place on a crouton and top
with bourbon peppercorn sauce.
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Originally Submitted
1/23/2012
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