Green Peppercorn Seared Filet of Beef Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · Meat Dishes

Green Peppercorn Seared Filet of Beef

From Dorothy McNett's recipes at Pair this with a hearty red wine. Some thoughts: Eggplant, avocados and pears target the health and function of the womb and cervix and they have the same shape as these organs. Today's research shows that when a woman eats 1 avocado a week, it balances hormones and possibly helps prevent cervical cancers. How profound is this? It takes exactly 9 months to grow an avocado from blossom to ripened fruit...just some more age-old thoughts that are perhaps pure coincidence...

1-2 beef filets or other tender steak
1-2 tablespoons avocado or other oil
sea salt
1 teaspoon green peppercorns, drained if in liquid
1 avocado, sliced in half
baby greens
red wine or port, optional

Brush or rub the steaks on both sides with the oil. Crush the peppercorns a bit. Sprinkle steaks with a little salt and the peppercorns. Heat a grill pan or a heavy bottomed saute pan, using a bit more of the oil of choice in the pan itself. When the oil is starting to give off a haze, but not yet smoking quickly add the steaks. Regulate the heat, and cook about 3 minutes on the first side. Turn them over, and continue to cook until done to your liking, usually another 1-3 minutes. Arrange baby greens on plates and arrange the avocado along side. If using a saute pan rather than a grill pan, after removing the steaks drizzle a little red wine or port into the hot pan, stir with a silicone spatula to bring up all of the good stuff left behind in the pan, and then drizzle over the steaks and avocado.

Recipe created 2005-03-19.

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