I had this steak dish at Dean Fearing’s restaurant a few weeks ago. I tried it at home last Monday, searing and then cooking the steaks on my Perfect Flame gas grill for 15-17 minutes. Although Dean does it better, my son Matt and I agree these steaks are beyond awesome for home cooked food! Don’t shorten the time in the marinade! It works better to cut the meat into portion sizes before marinading–more flavor is imparted in each piece.
Maple Black Peppercorn Filet Mignon
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
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.
Season each filet with salt.