Recipe(tried): Filet of Beef with Brandy Mustard Cream; Grilled Peppercorn Sirloin Sandwiches; Pan Seared, Pepper Crusted Tenderloin with Ancho Chile and Bourbon Sauce

Filet of Beef with Brandy Mustard Cream Sauce

This easy flamb will make you look like a chef!

Cook: 20 minutes
Servings: Serves 4

4 beef tenderloin steaks cut 1 to 1-1/4 inches thick
4 Tbsp. butter
4 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 cup brandy
1 cup whipping cream

Melt butter in skillet over medium-high heat. Cook steaks 5 minutes per side for medium-rare. Remove steaks to platter or individual plates.

Add mustard and Worcestershire to skillet. Season with pepper and stir to combine.

Remove skillet from heat. Add brandy and ignite with match. When flames cease, return skillet to heat.

Add cream and boil about 2 minutes until reduced to a thin sauce. Pour over steaks to serve.

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Grilled Peppercorn Sirloin Sandwiches

Prep: 5 minutes
Cook: 15 minutes
Servings: Serves 4

1 package (1-1/2 to 1-/34 lbs.) peppercorn flavored beef filet of sirloin
3/4 cup mayonnaise
1/4 cup finely chopped oil-packed dried tomatoes
1 Tbsp. prepared balsamic vinaigrette
1 package (5-6 ounces) mixed baby greens
3 Tbsp. prepared balsamic vinaigrette
1 loaf French bread (about 24 x 4 inches)

Cut beef roast lengthwise in half. Place beef on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes for medium rare to medium doneness, turning occasionally.

Meanwhile combine mayonnaise, tomatoes and 1 Tbsp. vinaigrette in small bowl; mix well.

Combine greens and 3 Tbsp. vinaigrette in large bowl; toss. Cut bread horizontally in half.

Carve beef into 1/4-inch thick slices. Arrange greens on bottom half of bread; top with beef, then with mayonnaise mixture. Cover with top half of bread; cut crosswise into 4 sandwiches. Serve with remaining mayonnaise mixture.
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Pan Seared, Pepper Crusted Tenderloin with Ancho Chile & Bourbon Sauce

Prep: 10 minutes
Cook: 1 hour
Servings: Serves 6

1 cup sugar
6 Tbsp. ancho chile puree
1/2 tsp. minced garlic
2-1/2 cups veal stock
1/4 cup bourbon
6 (8 ounce) beef tenderloin filets
salt and fresh ground black pepper
3 Tbsp. butter

Caramelize (saute) the sugar to a golden brown.

Add the ancho puree and continue to saute until it turns a beautiful maroon hue, then add garlic and stir for 30 seconds. Add the veal stock.

Simmer very slowly for about 15 minutes to blend flavors. Add bourbon and simmer 5 minutes more.

Strain sauce through a fine strainer into a clean container. Adjust salt and pepper to taste. Reserve until serving time.

Lightly salt each filet. Roll each in the fresh pepper to completely coat all sides.

In a heavy skillet over a medium flame, melt the butter and cook steaks until a nice crust forms on all sides of each filet (about 10 minutes).

The tenderloin should be evenly crusted and charred, but not burned. Be careful not to let the pan get too hot. The filets should still be medium-rare on the inside.

Remove the crusted filets from the skillet and place on serving plates. Ladle ancho bourbon sauce over the top of the tenderloins. Serve hot.

When plating your steaks, cut each one in half (against the grain). Place both halves attractively on serving plates. Add potatoes and vegetables of your choice. Place the plates into a 450 degree oven for 2-3 minutes to heat. Ladle ancho bourbon sauce over the top of the tenderloin. Garnish with a sprig of your favorite fresh herb.