Perfect Steak for Father's Day (Recipe in Description)

Get the Grill Master Bundle Here: https://bit.ly/4tSRa85 Recipe: Servings: 4 People Prep: 30 minutes Cook: 45 minutes Steak: 2-3 Filet Mignons 1 cup Black Pepper 2 tbsp Kosher Salt 1.5 tbsp Beef Tallow Peppercorn Cream Sauce: 2.5 oz Pendleton 1910 Bourbon ½ cup Heavy Cream ½ cup Beef Stock 2.5 tbsp Minced Garlic 2 tbsp Dijon Mustard 2 tbsp Black Pepper, freshly ground 1 tbsp Beef Tallow Kosher Salt, to taste Fries: 2 Russet Potatoes, sliced into fries 2 cups Beef Tallow 1 tsp Kosher Salt Instructions: Fries: Slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking. Preheat your grill to medium high heat (around 375F) for direct grilling. Next, heat up a skillet with beef tallow until the tallow is 350F. Dry off your fries and add them to the tallow. Cook for about 6-7 minutes per side on the fries or until they are golden brown and soft in the middle. Do the fries in 2-3 batches so as to not overcrowd the skillet. Once the fries are done, place them on a plate with a paper towel to catch the excess oil. Add the fries to a bowl with your favorite fry rub, toss and then keep warm. Steaks & Sauce: Preheat your grill to medium high heat (around 375F) for two zone cooking. Slather your steaks with beef tallow and generously seasoning with salt then dip in a bowl of black pepper to coat all sides. Next, add the steaks to a hot skillet for 1-2 minutes per side to get a good crust but not burn the black pepper. Pull the steaks to the cool side of the grill to cook until 120F internal (about 15-25 minutes). When the steaks are done, pull them off and let them rest for 15 minutes. Add a cast iron skillet with some tallow to the grill to preheat. Add your minced garlic and saute for 2-3 minutes until lightly browned, then deglaze with the Pendleton 1910 Bourbon. Stir and add your beef broth, dijon, salt and pepper. Once thickened, add your heavy cream and stir. Cook for 1 more minute to thicken more, then pull off and keep warm. Slice into your steaks, serve with the fries and garnish with the Peppercorn Cream Sauce on top. Enjoy!