Angelina's Catering and Event Planning
www.eventsbyangelina.com
June 1, 2009
A special recipe tribute to my super hot badass boyfriend Brent who trusted me enough to make him this birthday dinner on May 14 at my home:
Filet Tenderloin Au Poive with Balsamic Reduction
Serves 4
INGREDIENTS:
~2 tablespoons whole black peppercorns
~4 1" thick filet tenderloins
~1 tablespoon vegetable oil
~2 tablespoons unsalted butter
1/2 cup balsamic vinegar
~kosher salt
METHOD:
>Coarsely grind peppercorns with a mortar and pestle. Pat steaks dry with paper towel and coat both sides with crushed peppercorns pressing firmly to adhere. Season with salt.
>Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, 2 at a time, about 5 minutes on each side for medium-rare, rare.
>Transfer steaks to a platter. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits with a wooden spoon. Simmer vinegar until reduced to about 1/4 cup. Remove from heat and whisk in remaining butter until melted. Season sauce with salt and drizzle over the steaks.
I served this with toasted pinenut couscous and sauteed asparagus with shaved garlic, a red leaf salad with avocado, tomatoes, artichoke hearts and herb-crusted goat cheese with white truffle vinaigrette.
*BEER SUGGESTION:
Chimay Ale, Blue Label Reserve
*DISCLOSURE*
Angelina's Catering and Event Planning is not affiliated with "Angelina's Catering of Los Angeles" and did not cater for Janice Martin of Los Angeles.
Email us at: angelinascater@yahoo.com
Visit us at: www.eventsbyangelina.com |
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