We’re in the middle of a heatwave here in Ohio, which means I don’t want to do anything but sit on the couch, be on the computer or watch T.V. and be in the nice cool air conditioning. It also really means that I don’t want to turn on my HOT oven and cook! That’s why during the summer months, grilling outdoors is always one of the best solutions if we’d rather not eat out.
I admit. I’m not an champion griller. I’m trying to do better though. Steak and corn on the cob are usually the most I can do, as well as burgers and hot dogs. But let’s admit, that can get mighty boring! So I’ve been on the hunt for some new recipes, something yummy yet easy enough for me to conquer on the grill.
Just returning from Las Vegas, I’ve got drinking on the brain still (yes, I didn’t do enough while I was out there), so I wanted to find something with a little kick, something with a touch of brandy on it to give some yummy flavor.
I’ve looked through a boatload of recipes, from steak, chicken, fish and even desserts. But I think I’ve found something great I could pair with some grilled veggies that the entire family would love. How does Grilled Peppered Filets with Brandy Peppercorn Sauce sound? Here’s the recipe below:
Grilled Peppered Filets with Brandy Peppercorn Sauce
4 Filet Mignons
1 tablespoon Dijon mustard
3 tablespoons freshly cracked black peppercorns
1 tablespoon freshly cracked red peppercorns
½ tablespoon kosher salt.
3 cups Pinot Noir, Cabernet Sauvignon, or other good-quality, robust red wine
3 tablespoons butter, divided
2 shallots, minced
½ tablespoon freshly crushed black peppercorns
½ cup brandy
½ cup heavy cream
½ cup beef stock
Salt to taste
To prepare the sauce: pour wine into a nonreactive saucepan and bring to a boil. Let reduce over medium-high heat until about ½ cup remains, about 20 minutes.
Heat 2 tablespoons of the butter in a small heavy saucepan and sauté the shallots and peppercorns over medium heat for 2 minutes. Add the brandy, carefully ignite, and let flame for 3 or 4 minutes until the alcohol is burned off. Continue cooking for 2 to 3 minutes, until the pan is almost dry.
Add the cream, turn up the heat to medium-high, and cook for 3 minutes. Stir in the reduced wine and cook over medium heat for 10 minutes longer. Stir in the remaining 1 tablespoon of butter, season with salt, and simmer until 1 cup remains, about 10 minutes more.
Bring the steaks to room temperature and brush both sides with the mustard. Combine the peppercorns and salt on the plate and roll the steaks in the mixture, pressing to coat each side well. Grill the steaks over direct medium-high heat for about 5 minutes per side for medium-rare, 6 to 7 minutes for medium, or to the desired doneness. Transfer to serving plates and spoon with the warm sauce over steaks.
Do you have any recipes that are great on the grill that I should try out? Post them in the comments below, I’d love to try and feature them!!
July 18, 2013 – 12:50 PM - | Posted in recipes | 2 Comments »