More Supper Club Secrets...................

Juniper Berry and Fennel Spiced Beef Tenderloin:

In spice grinder grind 1 tablespoon juniper berries, 2 tablespoon fennel seeds, 4 black peppercorns, salt. Rub on beef tenderloin fillets. Allow to sit at room temperature for 1 hour. Pre-heat grill to high temp. Place fillets on grill for 3 min on each side, only flipping once, until inside temperature reaches 140 degrees. Allow fillet to sit for about 4-5 min before serving.

Burrata Salsa:

In blender add 4 oz burrata or mozzarella cheese, 1-2 tablespoon whole milk, 2 tablespoon lemon juice, 2 tablespoon olive oil, salt and pepper. Makes about 1 1/4 cup. Drizzle over grilled beef tenderloin.