Recipe ingredients and directions:
4 seven-ounce filet mignon
1 Tbs olive oil
1 Tbs shallots, minced
1 Tbs garlic, minced
1 Tbs parsley, chopped fine
1 Tbs basil, chopped fine
1 Tbs butter
1 tsp garlic, minced
1 tsp shallots, minced
1 Tbs basil, chopped
1/4 cup whole five peppercorns (pink, green, black, white, allspice)
1 cup chicken stock
1 cup whipping cream
1 cup trio peppers (red, yellow & green bell peppers), diced small
salt and pepper to taste
Combine marinade in a small bowl and mix it together. Add shrimps
and scallops and toss gently to coat. Place them on skewers. Let
sit for two hours in refrigerator. Broil seafood brochettes and
steaks over kiawe wood* until desired degree of doneness.
To make the sauce, heat butter in a sauce pan, stir in garlic,
shallots and basil. Add peppercorns and wine, stirring constantly.
Bring to boil and simmer to reduce. Add trio peppers and season
with salt and pepper.
To serve, place steak at center of the plate, shrimp and scallops
around the plate and ladle sauce onto steaks and seafood. Garnish
with julienne of red, yellow and green bell peppers.
*Kiawe wood may be difficult if impossible to find outside Hawaii.
You may substitute another kind of wood, such as hickory, to get
a nice smoky flavor.
Category: Beef Veal Recipes