Serves 4

1 cup Maple Syrup

2 tablespoons Fresh Cracked Black Pepper

2 cloves Garlic, peeled and finely chopped

1 large Shallot, peeled and finely chopped

1 teaspoon Fresh Sage, finely chopped

1 teaspoon Fresh Thyme, finely chopped

1 teaspoon Red Pepper Flakes

2 pounds Beef Filet trimmed of all fat and silver skin, center-cut

Salt to taste

2 tablespoons Vegetable Oil

Jalapeno Grits, see recipe

Chili Aioli, see recipe

4 sprigs fresh cilantro

In a small bowl, combine maple, black pepper, garlic, shallot, sage, thyme and red pepper flakes.  Stir to combine and pour over the beef filets.  Allow the beef filets to soak in this liquid for a minimum of 24 hours.  Remove the beef filet from the maple mixture and cut into 8 ounce filets.

Season each filet with salt.

Heat oil in a large cast-iron skillet over medium-high heat.  When hot, lay beef filets in skillet and brown for 5 minutes.  Turn and brown for an additional 3-5 minutes or until desired degree of doneness is reached.

On 4 warm plates, place evenly, ¼ cup Jalapeno Grits in the center of the plate and a tablespoon of Smoked Chili Aioli.

Dean Fearing

Fearing’s Restaurant