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Rosemary & Pumpkin Seed-Crusted Filet With Chipotle Sweet Potato Puree

by , Chef, Ballyhack Golf Club, Roanoke, Virginia

Rosemary & Pumpkin Seed-Crusted Filet With Chipotle Sweet Potato Puree

Serves 4

    • 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
        • ? 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.

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