Sundance Pepper Steak Copycat

The Tree Room at Sundance (UT) has been serving Pepper Steak for over 30 years. Peppercorn crusted Filet Mingon served over blanched baby spinach on a bed of buttermilk mashed potatoes with mango chutney. It is legendary!

Author

David Ballif

Brisket

Prep Time: 00:20

Recipe Time: 03:00

Temperature : 131F / 55C

Ingredients

• (2) Filet Mingon steaks
• (1) bottle Major Grey’s Mango Chutney
• Baby spinach (2) handfuls
• (3) Russet potatoes (large)
• 1/2 C Buttermilk
• 1/4 Heavy cream
• Peppercorn (whole, to be lightly crushed)
• 1/4 t white pepper
• 3/4 t kosher or sea salt

Directions

1. In boiling water, blanch small handfuls of baby spinach. 15 seconds.
2. Boil potatoes for mashing. Drain, mash, then add buttermilk (warm), heavy cream (warm), salt, white pepper. Mix until fluffy.
3. Season Filet Mignon with salt and coarse pepper. Vacuum seal and place in water bath with your SV device set to 131 deg for 3 hours. CHEF’S NOTE: at this temperature and time the filets came out closer to medium but were juicy and beautifully tender. Adjust temp and time to your personal preference.
4. Remove filets from bath, pat down with paper towel to remove liquid from entire steak surface. Take lightly crush peppercorns and smash onto filet top and bottom. Prepare a cast iron or carbon steel pan for searing. I used avocado oil then added butter to spoon over meat. You want the butter to brown but not burn, mixing with avocado oil (high smokepoint) helps a lot.

Finishing Steps

1. Plating - Layer mash potatoes, the baby spinach, then Filet Mingon the the heated mango chutney. Enjoy.