"Salt Free Heaven" Pine Nut Studded Filet Mignon
6 7 oz. filet mignon
2 Tbsp. olive oil
1 Tbsp. unsalted butter
1/2 cup pine nuts (84 total)
1 Tbsp. "Are You Game?"
Make 7 - 1/4" deep slits with tip of paring knife in filet. Insert pine nuts into slits. Turn filet over and repeat on other side. Sprinkle steaks evenly with "Are You Game?" on both sides. Heat olive oil and butter in large skillet over high heat. Pan sear steaks to medium rare or desired doneness. Remover filets to large platter.
Spicy Oatmeal Sweet Corn Mash
1/2 stick unsalted butter
1/2 cup white onions, minced
2 cups fresh sweet corn kernels
1/2 tsp. finely chopped thyme
pinch cayenne pepper
2 Tbsp. instant oatmeal
3/4 cup heavy cream
Melt butter in skillet at medium heat. Cook onions until translucent. Add corn kernels, thyme, and cayenne pepper. Simmer without browning 5 minutes. Add heavy cream. Cook another 10 minutes. Place mixture into food processor. Puree. Place mixture back into skillet. Stir in oatmeal. Cook additional 5 minutes to mash consistency. If mixture is too soft add more oatmeal.
Mixed Peppercorn Sauce
2 Tbsp. unsalted butter
1/4 cup thinly sliced shallots
1 Tbsp. mixed whole peppercorns, crushed
3 Tbsp. cognac
1/2 cup red wine
1/4 cup no sodium chicken stock
1/4 tsp. dry mustard
2 Tbsp. chopped Italian parsley
Remove excess fat from skillet used for filet. Melt 1 Tbsp. butter over medium heat. Add shallots and peppercorns. Cook, stirring until soft. Add cognac. Tip skillet. Ignite. Flambé. Stir in red wine. Reduce by 2/3. Add chicken stock, dry mustard, and any juices accumulating around resting steak. Combine well. Reduce by 1/3. Swirl in remaining butter. Stir in parsley.
Presentation
18 medium asparagus spears, peeled, steamed
6 sprigs Italian parsley
Transfer steak to warm serving plate. Scoop spicy oatmeal sweet corn mash beside steak. Spoon mixed peppercorn sauce around filet. Garnish with asparagus and parsley sprigs.