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Herb-Rubbed Filet With Piperade

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Herb-Rubbed Filet With Piperade

Serves 4

  • 4 (8-ounce) Certified Piedmontese filet mignon steaks
  • 1 tablespoon kosher salt
  • 1 tablespoon pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh time
  • 2 tablespoons chopped fresh flat leaf parsley

Season each steak with olive oil, kosher salt, and freshly ground black pepper. Mix the herbs together and roll each steak to coat it thickly and evenly with herbs. Grill each steak to medium rare and allow to rest before serving.

    • Piperade
    • Makes about 2 to 3 cups
    • 2 tablespoons butter
    • 3 tablespoons kosher salt
    • 4 sweet onions, thinly sliced
    • Canola oil
    • 2 red bell peppers
    • 2 green bell peppers
    • 2 yellow bell peppers
    • 1 cup chicken stock
    • 2 tablespoons sliced basil
    • Sherry vinegar, to taste
    • Salt, to taste
    • Pepper, to taste

    In a large pot, melt the butter and add the 3 tablespoons of salt and sweet onions. Cook on medium-low heat, stirring occasionally to avoid burning, about 1 to 2 hours. The volume of onions should reduce significantly. Meanwhile, preheat the grill to high. In a large bowl, liberally coat peppers with oil and salt. Char the peppers on the grill until almost completely blackened. Put the peppers back in the bowl, cover tightly with plastic wrap, and steam for 20 minutes. Once peppers are cool enough to handle, remove the skins, cores, and seeds. Thinly slice and add to the cooking onions. Add stock and simmer for another 30 to 45 minutes, until stock is almost completely reduced. Finish with basil and adjust seasoning with sherry vinegar, salt, and black pepper.

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