Behind the Recipes
Maple Black Peppercorn Filet Mignon on Anson Mills Jalapeno Grits and Chili Aoili By Chef Dean Fearing
Makes 4 servings
INGREDIENTS:
1 cup Maple Syrup
2 tbsp. Fresh Cracked Black Pepper
2 cloves Garlic, peeled and finely chopped
1 large Shallot, peeled and finely chopped
1 tsp. Fresh Sage, finely chopped
1 tsp. Fresh Thyme, finely chopped
1 tsp. Red Pepper Flakes
2 lb. Beef Filet trimmed of all fat and silver skin, center-cut
Salt to taste
2 tbsp. Vegetable Oil
Jalapeno Grits, see recipe
Chili Aioli, see recipe
4 sprigs fresh cilantro
PREPARATION:
In a small bowl, combine maple, black pepper, garlic, shallot, sage, thyme and red pepper flakes. Stir to combine and pour over the beef filets. Allow the beef filets to soak in this liquid for a minimum of 24 hours. Remove the beef filet from the maple mixture and cut into 8 ounce filets.
Season each filet with salt.
Heat oil in a large cast-iron skillet over medium-high heat. When hot, lay beef filets in skillet and brown for 5 minutes. Turn and brown for an additional 3-5 minutes or until desired degree of doneness is reached.
On 4 warm plates, place evenly, ¼ cup Jalapeno Grits in the center of the plate and a tablespoon of Smoked Chili Aioli.
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