Filet MIGNON

w/ Burgundy Peppercorn

Ingredients:

2-6 small filets

2 Tbl olive oil (only if using pan seared method)

Kosher Salt & cracked peppercorns to taste

1 jar of La Maison Signature Sauces Burgundy Peppercorn Sauce

9oz $8.00

Pan Seared Method:

• Preheat skillet on high heat.  Add olive oil and swirl to cover bottom of pan.  Place salted & peppered steaks in pan and sear on each side for one minute.  Remove to 400º F  preheated oven and bake for 15 minutes or until thermometer registers 130-135 for medium rare. Remove from oven and let stand 8-10 minutes.
• While steaks are cooking, heat La Maison Signature Sauces Burgundy Peppercorn on medium/low heat until sauce begins to simmer.
• Place 2oz of heated sauce on preheated dinner plate and place one steak on top of sauce.  Serve with your favorite vegetable and starch.

Broil or Grilled Method:

• Preheat oven or grill to high heat.  If grilling reduce heat to medium.  Season steaks with salt and pepper and place on grill or in oven for broiling.  Cook until internal temperature is 130-135 for medium rare.
• While steaks are cooking, heat La Maison Signature Sauces Burgundy Peppercorn on medium/low heat until sauce begins to simmer.
• Place 2oz of heated sauce on preheated dinner plate and place one steak on top of sauce.  Serve with your favorite vegetable and starch.