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


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.