Prime Tenderloin Filet* Recipe

MAIN COURSE

1. 1

   Prepare the Freekeh

   In a medium saucepan, add 1 cup of freekeh to 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes until the freekeh is tender. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

2. 2

   Cook the Carrots

   Peel and slice the carrots into thin rounds. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the carrots, season with salt, and sauté for about 8-10 minutes until they are tender and slightly caramelized. Set aside.

3. 3

   Prepare the Sauce Au Poivre

   In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the black peppercorns and toast them for about 1 minute. Pour in 1 cup of beef broth, scraping the bottom of the skillet to release any browned bits. Let it simmer for about 5 minutes, then stir in 1 cup of heavy cream and simmer until the sauce thickens, about 5-7 minutes. Season with salt to taste.

4. 4

   Cook the Prime Tenderloin Filet

   Season the prime tenderloin filets generously with salt and pepper. Heat a grill pan or skillet over high heat and add a tablespoon of butter. Once hot, add the filets and cook for about 3-4 minutes per side for medium-rare, or until desired doneness. Let them rest for a few minutes before slicing.

5. 5

   Plate the Dish

   To serve, place a generous scoop of freekeh on the plate, top with sautéed carrots, and lay the sliced tenderloin filet over the top. Drizzle with the sauce au poivre and garnish with chopped fresh parsley.