This recipe was one of the winners of the 2006 Bacardi Bartender & Chef Cruise Competition (BBCCC). The goal of the contest is to inspire bartenders and chefs on cruise and ferry lines worldwide to develop new cocktail and culinary recipes using products from the Bacardi portfolio.

Chefs and bartenders competed in five culinary categories—Pasta, Meat / Poultry entrée, Fish / Seafood entrée, Vegetarian and Dessert—and five cocktail categories—Rocks / Highball, Martini, After Dinner, Specialty and Frozen. More than 600 recipes were submitted to judges from ShowTenders and Johnson & Wales University.

Grilled Filet Mignon
with Green Peppercorn B&B Sauce
By Rudi Sodamin

4 6-to-8-oz. filet mignon steaks (each about 1" thick)
2 tbsp. dried green peppercorns
1 tbsp. butter
1 onion, finely chopped
3 tbsp. B&B liqueur
1/2 cup beef or veal demi-glace
1/2 cup whipping cream
Salt and freshly ground black pepper to taste
Creamed spinach (optional)
Potatoes gratinée (optional)

Wipe steaks clean with a damp cloth. Soak green peppercorns in warm water until plump;
drain and set aside.

Melt butter in skillet over medium-high heat. Add onion and reconstituted green peppercorns and sauté for 2 minutes.

Add B&B and cook, stirring, until almost evaporated. Add demi-glace and cream and simmer until mixture thickens to sauce consistency and coats the back of a spoon, about six minutes. Season sauce with salt; reserve . Sauce can be prepared a day ahead. Cover and refrigerate. Bring to a simmer before using.

Prepare barbecue (medium-high heat) or preheat broiler. Season steaks generously with salt and black pepper. Grill or broil to desired doneness, about three to four minutes per side for medium-rare. Transfer steaks to plates. Spoon green peppercorn B&B sauce around steaks. Serve with creamed spinach and potatoes gratinée, if desired.

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