Petite Filet with Three Peppercorn Sauce & Alaskan Seafood Strudel with Crayfish Butter Sauce

By Stephen England, Executive Chef and Arnel Sargento, Executive Sous Chef at the Millennium Hotel, Anchorage

Serves 2

Ingredients
2 6-oz Tenderloin Filets
1 oz Cognac or Brandy
2 tbsp Three Peppercorn Mix
1 cup Demi Glace
3 Filo Sheets
4 oz Cubed Salmon—cut 1/2-inch squares
4 oz Cubed Halibut—cut 1/2-inch squares
2 oz Bay Shrimp
2 oz Bay Scallops
4 oz Butter, melted
1 oz Sherry Wine
4 oz Heavy Cream
1 tsp Paprika

Preparation of the Alaskan Seafood Strudel
In a cup, place the three-peppercorn mix and cognac and let soak for 1/2 hour while the rest of items are prepared.

Separate the three Filo dough sheets, carefully so as not to break them, and use 2 oz of the melted butter to brush each sheet. Place sheets on top of each other after brushing with the butter then fold in half. Place the cubed fish, bay shrimp and scallops on top of the Filo and roll, tucking the ends under to seal. Place the roll in a buttered pan in the oven at 350°F for approximately 25 minutes or until done. If a thermometer is used, remove from oven when the internal temperature of roll reaches 150°F.

Crayfish Butter Sauce
In a sauté pan, place the rest of the butter (2 oz) and heat until it starts to simmer, add the crayfish and toss for about 2 minutes, add the reserved cognac from the peppercorns and the sherry and toss until the alcohol is burned off. Note: In the beginning, after pouring the wine in the sauté pan it will flambé, so be careful! Keep the pan away from the heat source and at arm’s length. When the flame burns out, the alcohol is burned off.

Add the paprika to this mixture, toss until well-mixed then add the heavy cream and reduce until it starts to thicken.

Peppercorn Glace (for the tenderloin)
Strain and reserve the cognac from the the peppercorns. Add the peppercorns to the demi-glace and reduce in a small saucepan until it starts to thicken. Set aside.

Tenderloin
Brown tenderloin on each side.

To Serve
Place the steak and half of the strudel on a plate along with potatoes, rice or vegetable of your choice. Top the steak with the peppercorn glace and the strudel with the crayfish sauce.