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La
Tapa Filet with Spiced Rum au Poivre
Chef
Alexandra Ewald, La Tapa, Cruz Bay, St. John
Adapted by StarChefs
Yield: 8 Servings
- 1
Tablespoon vegetable oil
- 2
shallots, diced
-
2 cloves of garlic, minced
- 1
teaspoon fresh rosemary,
chopped
- 1
Tablespoon green peppercorn in brine
- 1
teaspoon fresh ground white, black and pink peppercorns combined
- 1
fresh vanilla bean, divided in half
- 1/4
cup spiced rum, preferably Captain Morgan’s
- 1
cup beef stock
- Sugar
to taste
- Salt
and fresh ground pepper to taste
- Sugar
to taste
- Roux
(flour and melted butter) to thicken
- 8
steak filets, eight ounces each
- Garlic
chive mashed potatoes (optional)
- Sprig
of rosemary (optional)
- Fresh
tarragon, chopped
(optional)
In
a sauté pan, heat oil over medium heat; add the shallots,
garlic, rosemary, peppercorns, and half of vanilla bean. Carefully
add the rum to flambé. Add beef stock, sugar, salt and pepper.
Lightly simmer until sauce is thickened, adding roux if desired;
reserve.
Sprinkle
salt and pepper on each filet. In a grill pan, sear each filet to
medium rare, a few minutes on each side. Serve on garlic chive mashed
potatoes, topped with sauce and garnished with sprig of rosemary,
remaining vanilla bean and tarragon. |
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