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Petite Fillet with Garlic Peppercorn Sauce

✇Nibble Me This
By: Chris

 [FTC Standard Disclosure] We receive no compensation for any content or links in this post.

Let's get the recipe out of the way first since people hate scrolling through the typical food blogger stuff to get to the recipe. This is a simple white sauce variation that is creamy, savory, and as the name implies - it has a peppery kick.

Petite fillet with creamy peppercorn sauce
Mini-Surf and Turf - Petite fillet with creamy peppercorn sauce, snow crab legs, and asparagus.



Creamy Garlic Peppercorn Sauce

www.nibblemethis.com

Published 03/30/2025

A creamy and delicious sauce that's delicious on steaks, burgers, and grilled vegetables. We took ours to another level by using Bourbon Barrel Smoked Pepper.

INGREDIENTS

  • 3 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon coarse black pepper
  • 2 tablespoons all purpose flour
  • 1 cup cream or half and half
  • 1/4 cup shredded parmesan cheese
  • salt to taste once finished

INSTRUCTIONS

  1. Preheat a small sauce pot to medium/low heat, melt the butter.  Then add saute the garlic, shallot, salt and pepper and whisk frequently until the garlic starts turning golden brown - about 2 minutes.
  2. Make a light roux by whisking in the flour and continuing to whisk until it smells nutty, about 2-3 minutes.
  3. Slowly add the cream, whisking continuously, until combined into a sauce.
  4. When the sauce begins to slightly simmer, whisk in the parmesan and stir occaisionally until the cheese is melted.
  5. Tasted and add more salt as desired.

Yield: 2-4 Servings

Prep Time: 00 hrs. 5 mins.

Cook time: 00 hrs. 15 mins.

Total time: 20 minutes

Tags: sauce

We weren't planning on cooking yesterday afternoon but when I saw a pair of Certified Angus Beef brand petite fillet at Food City, things changed.

petite Certified Angus Beef fillet and snow crab legs
Food City also had a pack of snow crabs for a low price so on the spur of the moment, we decided to make a mini-turf and surf for the afternoon's NCAA Elite 8 basketball games.

We didn't have a lot of time because the skies were turning dark and Spring storms were popping up. I fired up one of our Big Green Eggs and got to prepping the food. I seasoned the steaks simply with Bourbon Barrel smoked salt and smoked black pepper.  Did the same for the asparagus.

petite fillet and asparagus prepped for grill
As you can see, one fillet was much more petite than the other. One was a heavy 5 ounces while the other barely weighed in at 3 ounces.

While the crab legs heated up in our steamer, I raced against time to grill the steaks. My plan was to grill the smaller one about 3 min per side and the larger one about 4 min per side.

pair of petite fillet cooking on the grill
My set up for the Big Green Egg was a Kick Ash Basket full of Jealous Devil lump charcoal and a pre-heated cast iron grate from Craycort. Notice how the angle of the grates go in 3 directions? Each of those are inserts that you can lift out to add fuel or wood OR you can drop in an accessory insert like a griddle plate or veggie wok.

Steak and asparagus cooking on the Big Green Egg grill
Once the steaks were flipped, I added a bit of asparagus to the heat of the hot coals.

Fillet mignon and asparagus on the grill
Cooking away on the Big Green Egg. This was just before I pulled her smaller fillet off of the grill.


Certified Angus Beef brand fillet from Food City cooking on the grill with asparagus
Remember that plan to let the larger fillet go for a couple of minutes longer? The weather had other ideas about that and I'm fine with a rare fillet so I pulled it early.

Asparagus and steak fresh from the grill
Asparagus is one of my favorite veggies to pair with steaks because prep is literally a snap and they cook quickly.


Surf and turf for the games! My filet was rare due to the cooking time being cut short but like I said, I was fine with that. 

Every bite was delicious! Since we normally opt for ribeye or strip, Alexis couldn't get over how tender the steak was. Not a bad meal for an afternoon when we weren't planning on cooking in the first place.

Avocado, Chorizo, and Pepper Jack Cheeseburger

✇Nibble Me This
By: Chris

 [FTC Standard Disclosure]  We received no compensation for this post. Any links which may earn us a commission are tagged [Affilate Link].  

A chorizo, avocado, and pepper jack cheeseburger is a delicious twist on the classic American cheeseburger. This burger features a juicy patty made from ground chuck and topped with gooey melted pepper jack cheese. We crown it with creamy avocado and flavorful chorizo. The combination of smoky, spicy, and creamy flavors creates a mouthwatering burger experience that's sure to satisfy any craving.

Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg

Alexis was craving a griddle-cooked burger while I wanted mine grilled. No problem. I used my modular cast-iron grate from Craycort, which let me swap a grate section out with a griddle plate as shown below.

Craycort's modular grate system lets me use various inserts like this griddle plate, a chicken throne or a veggie wok.
I've been using cast iron grates from Craycort for about 14 years. In addition to being a fantastic cast-iron grate, the modular design lets you add other components like this griddle, a vegetable wok, or a chicken throne. 
Craycort

Not that you need a recipe for a burger, but here is what we did.

Avocado, Chorizo, and Pepper Jack Cheeseburger

www.nibblemethis.com

Published 03/17/2023

Six-ounce burgers topped with pepper jack cheese, avocado, and chorizo on a brioche bun.

INGREDIENTS

  • 18 ounces fresh ground chuck
  • Fire and Smoke BBQ's The Classic for seasoning
  • 3 brioche buns, toasted
  • 3 slices Tillamook pepper jack cheese
For the avocado mash
  • 1 avocado, peeled and pitted
  • 1/2 tablespoon fresh lemon juice
  • pinch salt
For the quick chorizo chili
  • 4.5 ounces Mexican chorizo (raw, not the smoked style)
  • 1/4 cup finely diced onion
  •  1 ounce finely diced red bell pepper (I used 1 mini-sweet red pepper)
  • 1 ounce finely diced jalapeno

INSTRUCTIONS

  1. Preheat a grill to 450f°. I used a Big Green Egg Mini-Max with a full Kick Ash Basket of coal. I used a propane torch to light the coal in 3 spots and when it hit 350f, I gradually started shutting the lower vent to bring it to 450f°. 
  2. Form the burgers.  I used a burger press to create three 6-ounce burgers.
  3. Make the avocado mash. Smash the avocado together with lemon juice and salt. 
  4. Make the quick chorizo chili.  Preheat a grill-safe skillet for 5 minutes. Add a splash of oil and then cook the chorizo until the fat begins to render out, about 1-2 minutes. Then add the jalapeno, onion, jalapeno, and red bell pepper and saute until they are tender. Remove from heat. The total time should be about 5 minutes.
  5. Grill the burgers.  I cook the grilled burger for about 4 minutes per side and the griddled burger for about 3 minutes per side. I season the burgers when I flipped them. I used maybe 1/2 teaspoon of The Classic. I top it with a slice of pepper jack cheese during the last 90 seconds.
  6. Build the burgers. Put the burger on the toasted bun bottom, and top it with the avocado mash, chorizo, and the bun top.

Yield: 3 burgers

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 10 mins.

Total time: 20 mins.

Tags: burger, cheeseburger



Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg
Getting everything in place.

Using the Thermapen IR to accurately measure the temp of the cast iron skillet
Make sure you give your cast-iron time to pre-heat. I THOUGHT this was ready to go but when I temp-checked it using my Thermapen IR, it wasn't quite 450°f yet. My sister got me this combo food and surface thermometer and I love it. No more guessing.
Thermapen IR [Affiliate Link]

Making a quick chroizo chili for a delicious burger
Cooking the chorizo in a skillet that's over 80 years old - a Griswold #5. 

Cooking burger patties on the big green egg mini-max
Don't you just love the sizzle when you put food onto the griddle and/or grill? 

Griddled or grilled? Your choice when using a Craycort cast iron grate on the Big Green Egg kamado grill
Options are always a nice thing, right?

Burgers on the mini-max
I like using the Mini-Max over a large Egg because it's often just the two of us and the Mini-Max saves fuel.

The Classic is one of my go-to SPG-type seasonings for the kitchen or grill. Keep an eye out for Mikey and Cowboy Kev on the Eggfest circuit or you can mail order their seasonings:
Fire and Smoke The Classic

Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg
Mmmmm a pepper jack cheese blanket!

Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg
I always look forward to a cheese-draped burger.

Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg
These burgers were FANTASTIC. I wouldn't change a thing. 

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