Reverse Seared Beef Filet w/ Peppercorn Sauce
Serves for 8-10
4-5 lb beef loin (8 oz fillets)
Patter Fam Beef Rub to taste
Set smoker for 250 degrees. Season meat generously with Patter Fam Beef Rub. Place on smoker and cook to an internal temperature of 145 degrees (approximately 3 hours). Remove and cover with foil for 5-10 minutes to rest.
Carve each steak and sear in a hot skillet for 1 minute each side. Top with Peppercorn Sauce. Garnish with micro greens.
4 T Olive Oil
1 stick of salted butter
3/4 cup finely chopped red onion or shallots
4 tsp. minced garlic
2 cups dry white wine
4 cups half and half or heavy cream
4 T Dijon mustard
2 T peppercorns
Add 4 tablespoon of butter and olive oil to the skillet, and when foamy, add the onions and garlic. Cook, stirring, until soft, 1 minute. Add the white wine and simmer until reduced to 6 ounces, about 6 minutes.
Add the cream, bring to a boil, and cook until reduced by half, about 4 minutes. Reduce the heat to medium and add the mustard, whisking to incorporate. Add the remaining 4 tablespoons of butter, whisking to incorporate. Stir in the peppercorns.