CookTeaser

You’re looking at what is usually one of the most pricey cuts of Beef. But this month we discovered it in a Sam’s Club holiday brochure. A package of two, 1-1/2 LB pieces, priced at about $12.00. When I asked the butcher “how are they?”, he answered “they’re awesome”. A slight exaggeration, but they were quite good. Plated with the Mustard Peppercorn sauce was even better.

INGREDIENTS

A 1-1/2 Pound Fillet of Beef
Kosher Salt & Black Pepper
1 TB of EVOO + 1 TB for the pan

METHOD

1. Heat the oven to 425F degrees.

2. Heat a well-seasoned cast iron grill pan to high heat & add the TB of EVOO. Thoroughly sear the Beef on all sides. To sear it properly might take as long as 20 minutes, but well worth it.

3. Move the grill pan to the oven & roast for 10 minutes, or until an internal instant thermometer registers between 115 & 120 degrees. That is if you like your Beef pink & on the rare side.

$. Allow to rest for 5 to 10 minutes before slicing.
Plate & spoon on any accumulated juices.

RECIPE Mustard Green Peppercorn Sauce

INGREDIENTS

3 Shallots (finely minced)
2 TB of Butter
1/3 cup of dry White Wine
2 TB of dried Green Peppercorns (Hydrate in a small amount of hot water for 1 hour)
1 cup of Heavy Cream
2 TB of Dijon mustard
¼ tsp of Salt (or to taste)

METHOD

1. Cook the Shallots in the Butter in a small saucepan over medium-low heat until they are soft & translucent, about four minutes. Increase heat to medium-high, add the Wine & Peppercorns (drained). Cook until mixture reduces by half, about five minutes.

2. Stir in the Cream & Dijon Mustard; boil until the mixture reduces slightly, just enough to coat a spoon, about three minutes. Season with Salt.