Good Life, Good Food: Pepper Crusted Filet w/Raspberry Reduction Glaze
The sweetness of the sauce with the spicy pepper crust is a flavor you won't soon forget. Great dish for your weekend get-togethers or a quiet evening at home. Either way, these flavors satisfy!
- 4 ea 4 oz beef tenderloin filets
- ½ tsp Roasted garlic chile olive oil Amarillo Grape and Olive
- 1 tsp garlic, minced
- ½ tsp kosher salt
- 1 ½ Tblspn McCormick Pepper Supreme
- ½ tspn McCormick garlic powder
- 8 oz asparagus, blanched
Combine garlic and olive oil, ¼ tspn kosher salt and asparagus in a large bowl and gently toss to coat.
Preheat a saute pan over medium high heat. Brush with some extra virgin olive oil.
Combine ¼ tspn kosher salt, Pepper supreme and garlic powder. Roll the filets in the pepper mixture.
Place seasoned filet in saute pan and let cook 3-4 minutes a side. When turning filets add 1 Tblspn of butter and add blanched asparagus. Let cook until filet is cooked to your desired doneness.
For the Raspberry Reduction:
- 2 Tblspn raspberry jam
- 2 Tblspn brown sugar
- 2 Tblspn Worcestershire sauce
- 2 Tblspn tomato sauce
- 2 Tblspn malt vinegar
- ½ tspn Tabasco sauce
- Kosher salt/coarse black pepper
Blend all ingredients in a sauce pan over high heat. Stir and combine, let cook 8 to 10 minutes until sauce begins to thicken, combine well.
Place a bit of sauce on your plate. Place filet on top the sauce, and asparagus on the plate. Top peppered beef tenderloin with 1 Tblspn of the raspberry sauce.