3 lbs. beef filet, cut into 8 oz. slices
1 1/2 c. peppercorn sauce
1/2 c. leeks, finely sliced
1 c. shitake mushrooms
1 1/4 tsp. ginger root, finely grated
1/4 tsp. mesquite seasoning
1 1/2 tsp. Kikkomen soy sauce
2 tbsp. minced shallots
2 tbsp. clarified butter Saute the finely julienned vegetables in the butter and add to the demi glaze. Pan fry or char grill the filets. PEPPERCORN SAUCE: 2 tsp. unsalted butter
2 tsp. peeled shallots
1 bay leaf
1 1/2 c. demi glaze (or brown gravy)
6 tbsp. red wine
1 1/4 tsp. black cracked pepper
1 tbsp. green peppercorns
1 1/2 tsp. pink peppercorns | 
