WATCH LIVE AT 10: White House defense team delivers opening arguments in Senate impeachment trial

Big Herm’s Peppercorn Filet with Crown Royal Sauce

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

RICHMOND, Va (WTVR) - Local caterer 'Big Herm' is back one of his signature dishes to add to your collection, Pink & Green Peppercorn Filet with Crown Royal Sauce.

Pink & green Peppercorn Filet with Crown Royal sauce

4 (3/4- to 1-inch-Filet Mignons (8 to 10 oz each)

1 Tbs kosher salt

2 Tbs whole pink peppercorns

1 tablespoon olive oil

1 tbs cup finely chopped garlic

1 tbs fine key chopped onions

1/2 stick unsalted butter, cut into 4 pieces

1/2 cup Crown Royal

3/4 cup heavy cream

Coarsely grind your peppercorns press peppercorns onto both sides of your steaks

Heat a large iron skillet to medium high heat..about 3 mins pour in your oil

Cook steaks two at a time about 3 mins per side..

Transfer steaks to a platter.

Pour off your oil from the pan add your onions and garlic and  2 of your tbs of butter

Cook until onions and garlic are browned ( 3-5 mins) while scraping up brown bits from the bottom of pan.

Remove pan from heat and add your Crown Royal move back to the heat (caution it may ignite)

Boil liquid until it forms a glaze 3-5 mins...

Add cream and any meat juices from the steak plate.. boil sauce stirring occasionally until reduced by half.

Add remaining butter swirling until butter is incorporated and serve  with steaks.


Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.