THE FRESH MARKET SUNDAY BRUNCH RECIPES
 TFM Premium Choice Steaks
Espresso & Spice Rubbed Filet Mignon
Recipe by: Chef Marianne Hobstetter
Seasons 2 TFM® Filet Mignon steaks
1 ½ teaspoon coriander seed
1 ½ teaspoons fennel seed
3 tablespoons Fresh Market espresso beans, ground fine
½ teaspoon salt and pepper
¼ teaspoon cinnamon
½ teaspoon chili
(use Ancho Chili powder for if you like it spicier)
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broadcast on 10-TV
Toast the coriander and fennel seeds in a non stick skillet until lightly brown, about one minute. Set the toasted seeds onto a paper towel to cool for one minute. Place the toasted seeds, espresso beans, salt and pepper and cinnamon into a spice (or coffee) grinder and grind until fine. Season the TFM filet mignon steaks with the rub and grill to your liking. This also works great on steaks that are pan seared and finished in a 400 degree oven for 8-minutes for med-rare.
 TFM Premium Choice Steaks
Blackened Steak With a
Cabernet Blue Cheese Sauce
Serves 2
2 TFM Premium Choice® Steaks
Awake-A-Steak® seasoning – to taste
1 tablespoon olive oil
3 tablespoons crumbled blue cheese
¼ cup Red Diamond Merlot or Cabernet Sauvignon
Heat a large skillet over med-high heat for two minutes. In the mean time, rub all sides of the TFM Premium Choice steaks with the olive oil, and season to taste with the Awake-A-Steak seasoning. Add a few drops of oil to the hot skillet, and swirl to coat. Add the steak to the skillet, and sear for one minute per side. Turn heat to med-low, and continue to cook the steak (turning every minute), until desired doneness. Turn the burner back to med-high, remove the pan from the heat, and add the wine and blue cheese. Wait until wine has finished steaming, and place pan back on the burner. Simmer until blue cheese melts and liquid evaporates, turning a few more times to coat well. Remove the steaks from the pan, and
LET REST FOR 5 minutes before serving.
 Honeydew Bellini
Serves 5
2 cups 1-inch cubes ripe
Fresh Market honeydew (about ¼ medium mellon)
1 tablespoon sugar
2 teaspoons fresh lemon juice
1 bottle (750 ml) dry sparkling wine
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Line a large strainer with 2 layers damp cheesecloth; set over large bowl. Puree melon, sugar, and lemon juice in a blender until smooth. Pour melon puree into lined strainer. Let puree drain until only green pale pulp remains, about 10 minutes. Discard pulp in strainer. Pour 3 tablespoons into each of the 5 champagne glasses. Fill glasses with the dry sparkling wine and serve.
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