Rosemary & Pumpkin Seed-Crusted Filet With Chipotle Sweet Potato Puree
by Andrew Terry, Chef, Ballyhack Golf Club, Roanoke, Virginia
Rosemary & Pumpkin Seed-Crusted Steaks
- ½ cup shelled pumpkin seeds
- ¼ cup chopped rosemary
- 1 tablespoon kosher salt
- 1 tablespoon fresh ground pepper
- 1 tablespoon brown sugar
- 4 (8-ounce) Certified Piedmontese filet mignon steaks
In a food processor, grind dried pumpkin seeds. Transfer ground seeds to a mixing bowl and stir in rosemary, kosher salt, ground pepper, and brown sugar.
Crust filets with spice blend on both sides. In a sauté pan over high heat, sear the steaks about 4½ minutes on each side for medium rare.
Sweet Potato Puree
- 3 medium sweet potatoes, peeled and quartered
- Enough heavy cream to cover sweet potatoes (about 3 cups)
- 1 to 2 canned chipotle peppers, to taste
- ¼ cup granulated sugar
- Salt and pepper to taste
In a medium saucepan, cover sweet potatoes with heavy cream and cook until tender. Reserve the cooking liquid. In a food processor, puree sweet potatoes with chipotle peppers, granulated sugar, and a dash of salt and pepper. Add reserved cooking liquid as needed to achieve a texture a little thicker than heavy cream.
Bourbon-Maple Brussels Sprouts
- 1 pound Brussels sprouts
- 1 tablespoon olive oil
- ¼ cup bourbon
- ⅓ cup maple syrup
- Salt and pepper to taste
- 3 bacon slices, chopped, for garnish
Bring two cups of water to a light boil and blanch the sprouts for about 3 minutes. In a sauté pan, heat olive oil and add Brussels sprouts. Sauté for 3 minutes and deglaze pan with bourbon and maple syrup. Season with salt and pepper. Let thicken about 2 minutes. Sprinkle chopped bacon for garnish.