Brown Sugar-Crusted Filet Mignon

(With Reduction Sauce)
2011 Beef is King 3rd Place Winner – John Christman

For the Dry Rub

  • ¼ Cup brown sugar
  • 2 Tbs. salt
  • 1 Tbs. freshly ground pepper
  • 1 Tbs. Hungarian paprika
  • 1 Tbs. chili powder
  • 1 Tbs. coriander, toasted & ground
  • 1 Tbs. fennel seed, toasted

For the Jus

  • 1 Bottle red wine
  • 1 Cup sliced, peeled carrots
  • 1 Cup shallots
  • 1 Cup button mushrooms
  • 6 Sprigs Italian parsley
  • ½ tsp. black peppercorns
  • 1 Cup diced sweet onion
  • 1 Cup sliced leeks, (white & some green tops)
  • 3 Sprigs thyme
  • 2 Bay leaves
  • 5 Cups beef stock

Reduction Sauce

Combine all ingredients except stock in a saucepan and bring to a boil.  Reduce heat and simmer for 45 minutes or until reduced to a glaze.  Add stock and simmer for another 30 minutes.  Strain all veggies out and cool the sauce.  Sauce can be refrigerated for up to 3 days.  For a richer sauce add heavy cream at the end of the reduction.

Grill steak (use wood with coals) for 5 minutes on each side.  Serve on plate with favorite side dish and pour sauce over top to make pool around meat.