Nebraska Living E-Newsletter

Rosemary & Pumpkin Seed-Crusted Filet with Chipotle Sweet Potato by Andrew Terry, Chef, Ballyhack Golf Club, Roanoke, Virginia

by Andrew Terry, Chef, Ballyhack Golf Club, Roanoke, Virginia
Serves 4
Recipe Courtnesy of Certified Piedmontese

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.

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