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.


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