6 Personal Gourmet 6 oz  trimmed filet mignons
2 sticks unsalted butter
2 tablespoons olive oil
1 pound assorted mushrooms, chopped
4 tablespoons Madeira
3 tablespoons chopped fresh chives
2 packages frozen phyllo dough, thawed
4 leeks, green parts only, blanched and cut lengthwise into six 1/2-inch "ribbons"

Preparation

Preheat oven to 400°.

Season filet mignons with salt and pepper and sear quickly in 2 tablespoons of butter and 1 tablespoon olive oil. Cool. Melt 6 tablespoons butter and remaining olive oil in a skillet over medium heat. Add mushrooms and saute, stirring, until they release their liquid. Add Madeira and chives and cook over medium-low heat until soft. Season with salt and pepper to taste. Cool.

Melt remaining butter. Cut phyllo sheets into thirty-six 8 1/2-inch squares. To make parcels: Place one phyllo square on flat surface, brush with butter, place another square on top of first with corners turned 45 degrees. Continue in this way, turning each square before placing on top of the other so the corners do not lay on top of one another. Each parcel should contain 6 sheets of phyllo. Keep phyllo covered as you're working so it doesn't dry out. Spoon 2 tablespoons of mushrooms into center of each packet. Place tenderloin on top of mushrooms. Top tenderloin with another 2 tablespoons of mushrooms.

Gather edges of phyllo together and gently twist. Tie with a leek ribbon. Transfer to parchment-lined baking sheet, brush lightly with melted butter and bake approximately 20 minutes, or until beef registers 125° (medium-rare) on an instant read thermometer (insert through the center of the packet).

Beef Tenderloins with Peppercorns   2 teaspoons cracked whole black peppercorns 2 Personal Gourmet 6oz tenderloin filets 2 tablespoons butter 2 teaspoons butter 1 teaspoon all-purpose flour 1/4 teaspoon salt 1/8  teaspoon ground pepper 1/3 cup of half & half or light cream

 

Sprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks.

In a heavy 8-inch skillet melt the 2 tablespoons butter. Add steaks to skillet and cook, uncovered, over medium-high heat for 4 minutes. (If steaks brown too quickly, reduce heat to medium.) Turn steaks over. Cook 3 to 4 minutes more for medium-rare (145 degrees F) to medium (160 degrees F) doneness. Transfer steaks to two dinner plates. Cover to keep warm.

Meanwhile, for sauce, in a small saucepan melt the 2 teaspoons butter. Stir in flour, salt, and the dash of ground pepper. Add cream all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in horseradish mustard. Remove from the heat.

To serve, pour the sauce around the steaks. If desired, drizzle steaks with a little sauce and garnish with pink peppercorns and fresh dill blossom.

2 teaspoons cracked whole black peppercorns

2 Personal Gourmet 6oz tenderloin filets

2 tablespoons butter

2 teaspoons butter

1 teaspoon all-purpose flour

1/4 teaspoon salt

1/8  teaspoon ground pepper

1/3 cup of half & half or light cream

1 tablespoon horseradish mustard

½ teaspoon whole pink peppercorns (optional)

Sprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks.

In a heavy 8-inch skillet melt the 2 tablespoons butter. Add steaks to skillet and cook, uncovered, over medium-high heat for 4 minutes. (If steaks brown too quickly, reduce heat to medium.) Turn steaks over. Cook 3 to 4 minutes more for medium-rare (145 degrees F) to medium (160 degrees F) doneness. Transfer steaks to two dinner plates. Cover to keep warm.

Meanwhile, for sauce, in a small saucepan melt the 2 teaspoons butter. Stir in flour, salt, and the dash of ground pepper. Add cream all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in horseradish mustard. Remove from the heat.

To serve, pour the sauce around the steaks. If desired, drizzle steaks with a little sauce and garnish with pink peppercorns and fresh dill blossom.

Four 6-oz Personal Gourmet  beef tenderloin steaks
1 tbsp black peppercorns, crushed
1/2 tsp kosher salt

Port Mushroom Sauce:
1 1/2 cups shiitake mushroom caps, sliced
1 tbsp flour
1/2 cup port red wine
1/2 cup shallots, minced
1 tbsp balsamic vinegar 
1 1/4 cup beef broth
2 tsp Worcestershire sauce
1 tsp tomato paste
1/8 tsp dried rosemary
1/2 tsp Dijon mustard

Combine mushrooms and flour in a bowl and toss to coat.
Combine the wine, shallots and balsamic vinegar in a medium skillet and bring to a boil. Cook for  about 3 minutes, reduce heat to medium and simmer until thick ( it should coat the back of a spoon).
Add broth, Worcestershire sauce, tomato paste and rosemary and cook for 1 minute.
Add mushroom mixture and cook for  an additional 3 minutes, stirring constantly.
Stir in mustard. Set aside and keep warm.

Sprinkle steaks with peppercorns and salt.
Grill steaks traditionally on BBQ  to desired doneness.
Pour Port Mushroom Sauce over the tops of each steak and serve.

1 teaspoon salt
4 teaspoons fresh coarsely ground black pepper
4 /6-oz Personal Gourmet tenderloin steaks
1 tablespoon butter
5 tablespoons Cognac
3 teaspoons Dijon mustard
2/3 cup half-and-half or light cream
3 tablespoons brined green peppercorns (drained)

Rub salt and ground black pepper over both sides of the steak.

Heat a dry saute pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once, and cook to desired degree of doneness (approximately 3 minutes per side for medium-rare, depending on exact thickness.)

Add the Cognac to the pan, let sit for 5 seconds, and then carefully, keeping your arms and face away from the pan, light a match to it (I like to use fireplace matches). Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan).

Remove steak from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil.