8-110z. Cut Peppercorn Encrusted Filet served with a Roasted Red Pepper Tomato Sauce with Boursin Mashed Potatoes and a our Garlic & Mushroom Green Beans.
Ingredients that Chef Tony is using:
8-11oz. Cut Filet
Encrust the filet with Whole Black Peppercorns Use Wortcheshire & Owl Dust to season your filet while cooking Skillet the steak to your temperature liking
Boil New Potatoes with a creole seasoning Mash with Half n half, Butter, and a little salt n pepper
Green Beans we sauteed them with Owl Dust, butter, sliced mushrooms, & Conecuh Bacon
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