Fillet Mignon with Red Bell Pepper Sauce

INGREDIENTS:

2 pcs MONTEREY TENDERLOIN STEAK, sliced into inch thick

4 strips PUREFOODS Honey Cured BACON

Salt and pepper to taste

ROASTED BELL PEPPER SAUCE

4 pcs red and green bell peppers, roasted and finely chopped

½ cup extra virgin olive oil

1 tsp minced garlic

1 tsp paprika powder

Salt and pepper

Juice from 1 pc lemon

HERBED BUTTER:

1/3 cup MAGNOLIA GOLD BUTTER, softened

1 tsp chopped fresh rosemary

½ tsp chopped fresh thyme

Freshly ground black pepper

POTATO GALETTE

3 pcs large potatoes sliced thinly

½ cup MAGNOLIA GOLD BUTTER, melted

Salt and pepper to taste

PROCEDURE:

Roasted bell pepper sauce: Combine all ingredients and blend well.

Herbed Magnolia Gold Butter: Combine all ingredients and blend well. Form into a log and keep refrigerated until ready to use.

To prepare potato galette, pre-heat oven to 350 F. Arrange layers of potatoes into a ring mold (4 in. in diameter) on a baking sheet lined with grease proof paper. Brush with melted Magnolia Gold Butter and sprinkle with salt and pepper. Place another grease proof paper on top. Place another baking sheet on top to weigh down the galette while baking. Bake for about 10-15 minutes or until lightly golden brown.

Season beef tenderloin with salt and pepper. Wrap bacon strips around it and secure with a toothpick.

Pre-heat a steak pan or frying pan and pan-grill both sides over moderate heat until preferred doneness (rare, medium, etc.) is achieved.

Place each piece of fillet mignon on top of each potato galette.

Top with Herbed Magnolia Gold Butter and drizzle with bell pepper sauce.