FOOD FOR THE SOUL: Organic Grass-fed Filet Mignon w/ Creamy Peppercorn Sauce

Organic Grass-fed Filet Mignon with Creamy Peppercorn Sauce

Prep Time: 10 minutes
Total Time: 20 minutes
Yield: 2 servings

Ingredients

• 2 tablespoon organic extra-virgin olive oil
• 2 beef tenderloin steaks (4 to 6 ounces each)
• Dash kosher salt
• Dash pepper
• 3 tablespoons bourbon (good quality brandy)
• 2 small cloves garlic (minced)
• 1 teaspoon assorted multicolored peppercorns (crushed)
• 1/4 teaspoon dried leaf oregano
• 1/4 teaspoon dried leaf basil
• 1/8 teaspoon salt
• 2/3 cup whipping cream
• 1 1/2 tablespoons sour cream
• 2 cups hot cooked rice (or 2 baked potatoes)
• Garnish: parsley (chopped, fresh)(If you like, you can cook some Organic Capellini pasta for serving under Chicken marsala)

Directions

• Heat olive oil in a medium skillet over high heat until hot. Sprinkle tenderloin steaks with kosher salt and pepper. Sear the steaks on both sides in the skillet.
• Remove from the skillet, and place on a rack in a broiler pan. Broil 4 to 5 inches from heat for 4 to 6 minutes on each side or until the meat thermometer registers 125 °F for rare or 135 °F for medium-rare (145 °F for medium).
• Add bourbon to drippings in skillet; bring to a boil over medium heat, and deglaze the pan, scraping up the browned bits from the bottom of the pan. Add minced garlic, peppercorns, basil, oregano, and salt; cook, stirring, for 1 minute. Add whipping cream; bring to a boil.
• Cook, stirring frequently, for 6 to 7 minutes or until sauce is reduced by half; remove from the heat. Whisk in sour cream. Sour cream completes the combination of flavors.
• Spoon the sauce over steaks and garnish with chopped fresh parsley, if desired
• Serve with hot cooked basil rice or nice big baked potato and buttered broccolini or grilled vegetables go great, too.

Learn more at www.realorganicchef.com. Contact R.O.C. Team Las Vegas at (702) 762-3278