Working with the Herbie’s spices we discovered pink and green peppercorns and enjoyed them as a Pink Peppercorn Crusted Filet Mignon with Red Wine Peppercorn Sauce dish.
Think of a perfectly seared steak covered in a red wine and pink peppercorn sauce with shallots and some green parsley for a nice contrasting color. The steak with pink peppercorns turned out to be another one of those meals that was quick and easy and tasted great!
We really enjoyed the flavor and texture of the pink peppercorns and getting that nice burst of pepper when biting into them together with the soft steak and a mouthful of wine. Yum!
Pre-heat oven to 375 degrees.
Begin by laying out ½ of the Herbie’s Pink Peppercorns packet on a cutting board. Crush them lightly with a heavy knife. Season all 4 filets with salt and pepper then take each filet and press firmly down on the pink peppercorns on both sides of the filets to form a crust.
Heat 2 tablespoons of olive oil in a large sauté pan over high heat. Add all 4 of the filets to the pan or do it in batches. Sear the filets on the first side for at least 2 min. making sure that you do not move them around so the peppercorns stay on. Then flip to other side and sear again. Once there is a nice deep brown crust on both sides of the filet remove them from the pan and set on a sheet tray or baking dish. Place them in the oven to finish cooking to your desired doneness. Cook to 125 degrees internal temperature for med rare.
Meanwhile, heat the beef stock, red wine, balsamic vinegar, and the remaining ½ packet of pink peppercorns in a medium saucepot over high heat and reduce it by ¾ the volume.
To serve, Pull the filets out of the oven and let them rest for at least 5 min. and serve with Pink peppercorn sauce on a bed of garlic mashed potatoes along with a simple salad and a Williamson Entice CUVÉE.
Chef Tommy’s Tips:
Pink peppercorns are actually a ripe berry from the “pepper tree” so there flavor is much more versatile than the traditional black peppercorn. You could use ½ packet of Herbie’s pink peppercorns, ½ cup white wine, 2 tablespoons lemon juice and reduce them in a med. saucepot over high heat until ¾ reduced; finish with 2 tablespoons of butter and 2oz. of heavy cream. Serve over fish or chicken.