5-6 oz beef tenderloin steaks (Filet Mignon)
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
1 1/2 teaspoons freshly cracked green peppercorns*
1 tablespoon chopped shallots
1/2 tablespoon minced garlic
1/4 cup Guinness or dark Irish Ale
3 tablespoons smoked ham, chopped
1 cup demiglace
1 tablespoon chopped parsley
1-2 tablespoons butter
*Note: Mixed or black peppercorns may be substituted if green are not available.
Sprinkle tenderloin steaks with salt and cracked peppercorns (to crack peppercorns, place in a Ziploc and crush with the side of a cleaver or a heavy frying pan or rolling pin).
In a heavy skillet (cast iron works best) saute steaks until medium rare (or as you like it). Set aside on a warm platter.
Pour beer or ale into the skillet to deglaze. Add ham, shallots and garlic, and demiglace. Simmer until the quantity of the sauce has reduced by 1/4-1/3 of the volume.
Add parsley and butter to sauce; serve over steaks.
