Petite Filet with Three Peppercorn Sauce & Alaskan Seafood
Strudel with Crayfish Butter Sauce
Millennium Alaskan Hotel, Anchorage
Stephen England, Executive Chef
and Arnel Sargento, Executive Sous Chef
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 ounces 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 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.
Serves 2.
Millennium
Alaskan Hotel
4800 Spenard Road
Anchorage AK 99517
907-243-2300 or (800) 544-0553
