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
Ingredients
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
Ingredients
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
Ingredients
1 pound Brussels sprouts
1 tablespoon olive oil
¼ cup bourbon
ā
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 sautƩ pan, heat olive oil and add Brussels sprouts. SautƩ 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.