Maple Black Peppercorn Filet Mignon on Anson Mills Jalapeno Grits and Chili Aoili

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Now that’s a Seduction Meal!! You can almost taste the magnificence of this recipe by its title alone!

In the previous post I shared a recipe that I stumbled upon for Wisconsin Cheddar Cheese & Chili Poblano Soup. The recipe was created by Chef Dean Fearing of Fearing’s Restaurant at the Ritz Carlton in Dallas Texas. I was intrigued so I did a little research on Chef Fearing; his background, the restaurant and his recipes.  What a delicious array of culinary delights!  I cannot wait to visit his restaurant in Dallas–and wouldn’t it be great to meet him as well.  Take a look at his website and you might understand why I hear Carly Simon softly singing:

Nobody does it better
Makes me feel sad for the rest
Nobody does it half as good as you
Baby, you’re the best

Maple Black Peppercorn Filet Mignon on Anson Mills Jalapeno Grits and Chili Aoili
Dean Fearing, Fearing’s Restaurant (Dalls, TX)
Serves 4

The Steak

Ingredients:

  • 1 cup Maple Syrup
  • 2 tablespoons Fresh Cracked Black Pepper
  • 2 cloves Garlic, peeled and finely chopped
  • 1 large Shallot, peeled and finely chopped
  • 1 teaspoon Fresh Sage, finely chopped
  • 1 teaspoon Fresh Thyme, finely chopped
  • 1 teaspoon Red Pepper Flakes
  • 2 pounds Beef Filet trimmed of all fat and silver skin, center-cut
  • Salt to taste
  • 2 tablespoons Vegetable Oil
  • Jalapeno Grits, see recipe
  • Chili Aioli, see recipe
  • 4 sprigs fresh cilantro

Directions for the Steak:

  1. In a small bowl, combine maple, black pepper, garlic, shallot, sage, thyme and red pepper flakes.  Stir to combine and pour over the beef filets.  Allow the beef filets to soak in this liquid for a minimum of 24 hours.  Remove the beef filet from the maple mixture and cut into 8 ounce filets.
  2. Season each filet with salt.
  3. Heat oil in a large cast-iron skillet over medium-high heat.  When hot, lay beef filets in skillet and brown for 5 minutes.  Turn and brown for an additional 3-5 minutes or until desired degree of doneness is reached.
  4. On 4 warm plates, place evenly, ¼ cup Jalapeno Grits in the center of the plate, the steak, and a tablespoon of Smoked Chili Aioli.

The Jalapeno Grits

Ingredients:

  • 2 ½ cups Chicken Stock
  • 1 cup (6 ounces) Anson Mills Antebellum Coarse White or Yellow Grits
1 to 2 Tablespoons unsalted butter
  • 1 each Yellow Onion, minced
  • 1 clove Garlic, minced
  • 1 Tablespoon Fresh Thyme, chopped
  • 1 Cup Jalapeno Jack Cheese, grated
  • ½ Teaspoon Paprika
  • ½ Teaspoon Tabasco Sauce
  • Salt and Pepper

 In a medium size, heavy bottom sauce pot, bring the chicken stock to a boil.  Sprinkle, or rain in, the grits to the boiling chicken stock a handful at a time.   Stir the grits occasionally as they cook.  Reduce the heat to a simmer, and cook the grits about 30 minutes, until they are thickened and soft in texture

Smoked Chili Aioli

Ingredients:

  • 1 large Egg Yolk
  • 5 cloves smoked Garlic
  • 1 each smoked Red Bell Pepper, seeds removed
  • 2 each smoked shallots, minced
  • 2 anchovy filets
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoons Sriracha sauce
  • 2 teaspoons Sherry vinegar
  • 1 teaspoon Smoked Paprika
  • 3/4 cup Grapeseed Oil
  • 3/4 cup Olive Oil
  • 2 Red Jalapenos, roasted and chopped
  • 1 tablespoon Cilantro, chopped
  • 2 tablespoons Lime Juice
  • Salt to taste

In blender, combine egg yolks, garlic, red bell pepper, shallots, anchovies, Worcestershire, Tabasco, and sherry vinegar.  Puree until smooth.  Slowly add oil until dressing is emulsified and creamy.  Add chopped jalapenos, cilantro, lime juice and salt to taste.