• 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
  • Salt to taste
  • 2 tablespoons Vegetable Oil
  • Jalapeno Grits, recipe to follow
  • Tangle of Greens, recipe to follow
  • Wild Mushroom Taquito, recipe to follow
  • Chili Aioli, recipe to follow
  • 4 sprigs fresh cilantro


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.

Heat oil in a large cast-iron skillet over medium-high heat. When hot, lay beef filets in skillet and brown for 5 minutes. Turn and brown for an additional 3-5 minutes or until desired degree of doneness is reached.

On 4 warm plates, place evenly, ¼ cup Jalapeno Grits in the center of the plate. On the grits, distribute the tangle of greens evenly. The filet is then set on the greens with a wild mushroom taquito and a tablespoon of Smoked Chili Aioli.

Jalapeno Grits
Courtesy of Anson Mills

2 ½ cups Chicken Stock
1 cup (6 ounces) Anson Mills Antebellum Coarse White or Yellow Grits
1 to 2 Tablespoons unsalted butter
1 each Yellow Onion, minced
1 clove Garlic, minced
1 Tablespoon Fresh Thyme, chopped
1 Cup Jalapeno Jack Cheese, grated
½ Teaspoon Paprika
½ Teaspoon Tabasco Sauce
Salt and Pepper

In a medium size, heavy bottom sauce pot, bring the chicken stock to a boil. Sprinkle, or rain in, the grits to the boiling chicken stock a handful at a time. Stir the grits occasionally as they cook. Reduce the heat to a simmer, and cook the grits about 30 minutes, until they are thickened and soft in texture.

Separately, melt the butter over medium heat in a small sauté pan. Add the onion and the garlic and cook them until they are well softened. Remove the pan from the heat, and set it aside.

Take the grits off the heat. Stir in the onion-garlic mixture, the cheese, paprika, and Tabasco. Adjust seasoning with salt and pepper as desired.

Wild Mushroom Taquito
4 Tablespoon Olive Oil
1 each Shallot, minced
1 pound Mushroom (Oyster, Shiitake, Crimini, etc.)
1 Cup Pepper Jack Cheese, shredded
Salt and Pepper to taste
4 each 6? Corn Tortilla
4 each 6? Bamboo Skewer
2 quarts Vegetable Oil for Frying

In a medium size sauté pan over medium high heat, add 2 tablespoons of the olive oil. Next, add the shallot and the mushrooms. Continue to sauté for 10 minutes or until most of the liquid in the pan has reduced. Season with salt and pepper, and then transfer the mushrooms into a mixing bowl to cool. When cool, fold in the Pepper Jack Cheese.

Lay the corn tortillas out on a sheet pan, evenly. Rub each tortilla with olive oil and place the pan in a preheated oven at 350 degrees. After 2 minutes, remove the tortillas. This is to make them pliable for rolling.

In the center of each tortilla, evenly place a large spoonful of the mushroom mixture. Roll the tortilla into a tight cigar shape. Weave a bamboo skewer through the seam end of the tortilla to hold it together.

In a deep-sided saucepan, heat the vegetable oil to 350 degrees using a food thermometer.

Carefully place the taquitos into the hot oil, one at a time. Fry for 3 minutes or until golden brown.

Remove with kitchen tongs and drain briefly on paper towel. Remove the skewer and keep warm until ready to serve.

Tangle of Greens

2 Tablespoon Olive Oil
1 Tablespoon Shallots, minced
1 Teaspoon Garlic, minced
2 Cups Packed, Washed Stem-less Spinach
1 Cup Packed, Washed Arugula Leaves
Salt and Pepper to taste

In a large sauté pan over medium high heat, add the oil, shallots, and garlic. Sauté for 1 minute, add the greens and continue to cook, stirring constantly. Continue to cook until the greens have wilted. Season with salt and pepper

Smoked Chili Aioli
1 large Egg Yolk
5 cloves smoked Garlic
1 each smoked Red Bell Pepper, seeds removed
2 each smoked shallots, minced
2 anchovy filets
2 tablespoons Dijon Mustard
1 tablespoon Worcestershire sauce
½ teaspoons Sriracha sauce
2 teaspoons Sherry vinegar
1 teaspoon Smoked Paprika
3/4 cup Grapeseed Oil
3/4 cup Olive Oil
2 Red Jalapenos, roasted and chopped
1 tablespoon Cilantro, chopped
2 tablespoons Lime Juice
Salt to taste

In blender, combine egg yolks, garlic, red bell pepper, shallots, anchovies, Worcestershire, Tabasco, and sherry vinegar. Puree until smooth. Slowly add oil until dressing is emulsified and creamy. Add chopped jalapenos, cilantro, lime juice and salt to taste.

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Submitted 10/22/08.
Source: Pogo's Wine and Spirits
Submitted By: b smith

Maple Black Peppercorn Filet Mignon