• 4 each 6 to 8 oz filet mignon
  • 2 tbs cracked black pepper
  • 1 tsp seasoned salt
  • 3 oz of bourbon
  • 1 tsp finely chopped shallots
  • 1 tsp finely chopped fresh garlic
  • 1 tsp finely minced red onion
  • 1 tbs butter
  • 2 oz richly flavored beef stock
  • 4 to 6 oz demi glaze
  • salt and pepper to taste
  • 4 each 3 in seasoned croutons


  1. Season filets with seasoned salt and place on char grill to mark.
  2. When neatly marked on both sides, place on a half sheet pan and finish cooking to temperature in hot oven
  3. In a hot saute pan, melt the butter, add cracked black pepper and garlic, shallots and onion. Saute until vegetables are tender crisp
  4. Deglaze the pan with beef stock and reduce to 2 to 3 tsp of liquid.
  5. Deglaze again with the bourbon and reduce by ½.
  6. Add demi glaze and blend well with a whip until smooth
  7. When filets are cooked to temperature, place on a crouton and top with bourbon peppercorn sauce


Brought to you by our good friends at Clubhouse Tailgate