Filet Mignon with Horseradish Salsa

Horseradish Salsa:
3 ripe medium tomatoes, cut into 1/2 inch dice
1 cup loosely packed fresh parsley leaves, chopped
1/2 small red onion, minced
2 tablespoons prepared white horseradish
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt

Tenderloin Steaks:
1 teaspoon cracked black pepper
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 garlic clove, crushed with garlic press
4 beef tenderloin steaks, filet mignon, each 1 inch thick, about 6 ounces each

Prepare Horseradish Salsa:
In medium bowl, stir all salsa ingredients; set aside, or cover and refrigerate if not serving right away. Makes about 2 cups. Prepare Tenderloin Steaks: In cup, mix pepper, olive oil, salt, thyme, and garlic. Rub pepper mixture all over steaks. Place steaks on grill over medium heat and cook 10 to 12 minutes for medium rare or until of desired doneness, turning steaks over once. Serve steaks with Horseradish Salsa. Serves 4.

Bourbon Whiskey Filet



1/4 cup olive oil

6 cloves shallots, finely chopped

4 cloves fresh garlic, finely chopped

1 1/2 cups bourbon whiskey*

1/2 cup red wine (preferably a Cabernet)*

2 cups beef consomme

1 cup roux mixture (recipe follows)

1 1/2 ounces green peppercorns in brine

4 pounds filet mignon, cut to 8-ounce por­ tions, medallion shaped

1 teaspoon salt

1 tablespoon cracked black pepper

1 pint heavy cream

1 sprig fresh rosemary (garnish)



In a saucepan, heat the olive oil. Add the shallots and garlic, and saute

over medium-high heat until a light golden color.



Add the bourbon whiskey and flambe until the flame dissipates. Add the

red

wine and con­ somme, and bring to a boil. Reduce the heat and simmer

for 15

minutes.



Thicken by slowly adding the roux mix­ ture to the sauce approximately 1

table­ spoon at a time. Beat into the sauce with a whisk. Add the

peppercorns. Set the sauce aside.



Dust the cleaned filets with salt and cracked pepper. Grill to each band

mem­ ber's liking. Remove from the grill.



Bring the sauce back to temperature over medium heat, continually

stirring.

Add the heavy cream slowly, being cautious not to overheat to prevent the

sauce from breaking. Continue stirring until the sauce thickens.



Pat the filets on a clean dry towel to remove excess liquid. Place the

filets on a serving platter, top with peppercorn sauce, and garnish

with a

sprig of fresh rose­ mary.



"Eddie Van Halen prefers his sauce without the bourbon whiskey and red

wine.



FRENCH ROUX



1 cup (2 sticks) butter

1 cup all-purpose flour



In a saucepan melt the butter. Blend in the flour and cook over low heat

until the mix­ ture reaches a pasty texture. Be careful not to brown or

burn.