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Click for a printable version of this recipe
Chef Michael Edwards
2 6-8 oz. Tenderloins filet 1 Tbsp. Green peppercorns, lightly crushed 1 Tbsp. Onion, minced 1 clove garlic, minced 1 tsp. Coarse Dijon mustard 2 Tbsp. Jack Daniel's or other sour mash whiskey 1/4 cup red wine 1/4 cup demi-glace Dash black pepper 1 Tbsp. Butter
1. Heat a nonstick skillet over medium heat until quite hot; sear filets for 3-4 minutes for medium rare.
2. Remove meat from pan and add butter to pan. As soon as butter is melted add onions, garlic, green peppercorns, and black pepper. Sauté for one minute and then add mustard and Jack Daniel's and reduce by half. (Be sure to hold the pan away from your body as the whiskey may flare up).
3. Add the wine and reduce until liquid is almost gone. Add demi-glace to pan and then the steaks and any accumulated juices. Warm steaks in sauce.
4. Plate the steaks and top each with half the sauce.
Rabbit
Run Bed & Breakfast Inn (918) 273-2376
E-mail:
RabbitInn@aol.com
Innkeepers: Jeananne & Michael Edwards
Show #357 (air date: 5/16/00)
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