Bourbon Fillet Au Poivre
Peppercorn-crusted fillet medallions seared and drizzled with a Garrison Brothers Bourbon pan sauce, served with garlic mashed potatoes and grilled asparagus. Yield: 2 Servings
Make The Bourbon Fillet Au Poivre
Ingredients
¼ Cup Garrison Brothers Bourbon 2 Each Fillet Medallions 2 Tbsp. Peppercorns, Coarsely Ground To Taste Salt & Black Pepper 1 Tbsp. Vegetable Oil 2 Tbsp. Shallot, Minced 1/3 Cup Heavy Cream 2 Tbsp. Butter 1½ Cups Garlic Mashed Potatoes ½ lb. Asparagus, Grilled
1. Coat the fillet medallions in the ground peppercorns and season with salt. 2. Heat the vegetable oil in a medium sauté pan on medium heat. 3. Sear the fillet medallions for about 3 minutes on each side or until cooked to desired doneness. 4. Remove the fillet medallions from the pan and add in the shallots. 5. Cook them for about 2 minutes, or until the shallots are sweating. 6. Deglaze the pan with the Garrison Brothers Bourbon and then add in the heavy cream, salt and black pepper. 7. Simmer for 3 minutes, or until the sauce has reduced by half. 8. Turn off the burner and melt the butter while whisking until it is incorporated. 9. Place a fillet on each plate, drizzle with an even amount of the Garrison Brothers Bourbon pan sauce and serve with half of the garlic mashed potatoes and grilled asparagus.
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