Peppercorn Crusted Filet with Ink Demi-Glace

"Simplicity can produce amazing results. When combining simple ingredients to make a complex meal with an Imperial Stout like Ink, the results are always tasty. That’s what you get with this dynamic pairing of Rhinegeist Ink and peppercorn crusted filet." — Chef Christian Gill @foodbrushninja

Ingredients for filet (serves two):

  • 2 fresh 8oz filets
  • Your favorite peppercorn steak rub

Ingredients for broccolini:

  • 1 bunch of broccolini
  • 2 cups of chicken stock

Ingredients for mashed sweet potatoes:

  • 2 medium yams peeled and chopped
  • Salt and pepper handy
  • ¼ cup brown sugar
  • 1 tablespoon of butter

Ingredients for Ink mushrooms:

  • 2 cups of cremini mushrooms or your favorite mushrooms chopped
  • 1 cup of Ink Imperial Stout
  • Olive oil for sauté
  • Salt and pepper handy


Ingredients for demi-glace:

  • 1 cup of beef stock
  • 1 cup of Ink Imperial Stout
  • Pinch of minced garlic to taste (I like a lot of garlic)
  • 1 teaspoon of corn starch blended with ¼ cup of cold water
  • Salt and Pepper handy

"Got all your ingredients? Got them grouped by what they make? Good. The key to using simple ingredients is to make a meal deep in flavor. Follow this recipe step by step and the results are delicious. It’s also not a bad idea to enjoy a snifter of Ink while cooking with it." — Chef Christian


  • Add 1 cup of beef stock and 1 cup of Ink to a saucepan and bring to a boil. Add garlic to taste, and salt and pepper as you see fit.
  • Once boiling, add your cornstarch/cold water mix slowly to boiling sauce. Stir quickly to incorporate then reduce to simmer. Let simmer and stir occasionally while preparing the other parts of the meal.
  • Rub your filets down with your favorite rub/seasoning and set aside in a small bowl.
  • In a medium saucepan, boil your peeled and chunked yams until fork tender. Strain them and then return to the saucepan.
  • While the yams are still hot, mash in butter, brown sugar, and salt and pepper to taste. Cover and keep warm.
  • In another medium or small pot bring chicken stock to a boil. Add broccolini for 45 seconds or until it turns a deep green. Strain and plunge in ice water to stop the broccolini from cooking and keep it green. Set to the side
  • Heat 1 table spoon of oil in a medium skillet.
  • Add chopped mushrooms, salt and pepper, and let them sauté for two minutes.
  • Add 1 cup of Ink. It will foam up but that’s ok! Let the mushrooms cook down for 5 minutes then cover and keep warm.
  • Heat 1 tablespoon of oil in a medium skillet. Add rubbed filet to skillet. Sear on both sides and cook to your preferred temperature. (I prefer medium rare!)
  • Let filets rest for 3 minutes then build your plate. Your demi-glace should be viscous but not a gravy consistency. Add demi to filet or everything. The more Ink the better.
  • Enjoy with friends and family.