Grilled Filet Of Beef With Pepper Sauce

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 lb idaho potato, peeled and quartered
• salt
• 2 teaspoons black peppercorns
• 2 stalks fresh rosemary (about 8-inch long)
• 2 (6 ounce) filet of beef, about 1 1/4-inch thick, each cut into 3 pieces
• 5 tablespoons extra virgin olive oil
• 2 tablespoons fresh chives, finely chopped
• 1 large shallot, peeled and finely chopped
• 3 -4 scallions, parts only, chopped
• 1 large tomato, seeded and finely diced

Recipe

• 1 place potatoes in a medium pot.
• 2 cover with salted water and simmer over medium-high heat until tender, 15–20 minutes.
• 3 drain, then smash with a fork, breaking the potatoes up into small pieces; set aside.
• 4 wrap peppercorns in a clean dish towel.
• 5 crush by pressing firmly with the bottom of a heavy skillet or tapping with a mallet.
• 6 to make brochettes, strip most of the leaves from rosemary branches.
• 7 with a skewer, make a hole through each piece of mea;. push rosemary branches through holes, threading 3 pieces of meat on each branch.
• 8 heat 2 tablespoons oil in a cast-iron skillet over medium heat; add potatoes.
• 9 cook, stirring, until golden, about 5 minutes.
• 10 add chives, season with salt, then transfer to a platter.
• 11 heat 1 tablespoons oil in the same skillet over medium-high heat.
• 12 add brochettes and cook until brown, 1–2 minutes on each side (for medium rare).
• 13 place on potatoes, covering loosely with foil to keep warm.
• 14 reduce heat to medium, and add remaining oil, crushed pepper, and shallots.
• 15 cook, stirring, for 1 minute, then add scallions and cook for 30 seconds more.
• 16 remove pan from heat and stir in tomatoes.
• 17 season sauce with salt and spoon around brochettes.
• 18 enjoy!