Bill Schultz
TVWBB Hall of Fame
So I bastardized a few different recipes to end up with my version. It came out real good, thought you would enjoy it too.
So took 1.5 cups of beef stock, and 2 tbsp of fresh ground black peeper and 1 tsp of Worcestershire Sauce, let it simmer slowly until reduced by half.
When reduced add a good shot of some decent whiskey and 1 pint of heavy cream then reduce to half again
Filet's coming to room temp, got dressed with kosher and fresh ground and then patted down with EVOO
Got the OTG set up with three zones, one very hot for searing and one a little lower for the CI and a indirect area
You may be thinking Bill is doing shots and beers during the cook, but you would be wrong I tell you
Loins on indirect and the shrooms dancing in the CI, Deglazed the CI with a shot of the whiskey then added my now creamy sauce to the pan.
Whiskey peppercorn sauce about done and the loins on direct for a sear
Done and heading in
Your plate with some Gus and a nice Idaho, enjoy. Sorry for the poor lighting on the shot
So took 1.5 cups of beef stock, and 2 tbsp of fresh ground black peeper and 1 tsp of Worcestershire Sauce, let it simmer slowly until reduced by half.
When reduced add a good shot of some decent whiskey and 1 pint of heavy cream then reduce to half again
Filet's coming to room temp, got dressed with kosher and fresh ground and then patted down with EVOO
Got the OTG set up with three zones, one very hot for searing and one a little lower for the CI and a indirect area
You may be thinking Bill is doing shots and beers during the cook, but you would be wrong I tell you
Loins on indirect and the shrooms dancing in the CI, Deglazed the CI with a shot of the whiskey then added my now creamy sauce to the pan.
Whiskey peppercorn sauce about done and the loins on direct for a sear
Done and heading in
Your plate with some Gus and a nice Idaho, enjoy. Sorry for the poor lighting on the shot
