Looking forward to new changes in our lives, we welcome the New Year with hope and love. To enjoy the overwhelming feeling of change we are accompanied with a comforting, yet powerful flavor provided by the Filet Mignon with Hot and Sweet Peppers.

The Filet mignon, a term originating from France meaning “dainty filet” is one of the most succulent meats, providing a melting sensation in your mouth.

To begin our journey, we preheat the grill to five hundred degrees; meanwhile we start the stove on high and add the clarified butter. Once the butter heats up (making sure not to take too long), add the garlic, when the garlic turns a golden color add the Portobello mushrooms. As soon as the mushrooms are half way cooked, we add the hot peppers first. Then, after they are sautéed for about thirty seconds, we add the sweet peppers and sauté them for ten seconds. After this, we add the beef stock, Bay leaves and coriander and we lower the heat to allow it to reduce. Now we can go back to our grill, put in the virgin olive oil and place our filet. We only leave it for about two minutes, and then we turn it to a ninety degree angle for grill marks, and leave it for about three minutes. Time to flip it over! Again we leave it for about two minutes, then check on our mushroom and pepper mixture. It should be at least half way reduced; add the rest of the coriander and tarragon.

When the mixture is three quarters reduced, we remove it from the heat and immediately add the whole butter moving the pan around till the butter is melted... and we have created a sauce. We must turn our filet ninety degrees once our filet reaches the two minutes, leave only for about another two. Remove the filet immediately and allow to rest. Adjust sauce to taste with salt and pepper.

Enjoy!...