Make 2 separate smoked pepper coulis, one red and one yellow, by roasting peppers on grill until they turn black on outside. Peel black off. Put into smoker and cold smoke for 20 minutes. Remove seeds from peppers. Sauté garlic, add to peppers (1 clove per batch), purée. Season with salt and pepper to taste. Set aside. This should be bright red and yellow.

Rub Cookshack RibRub on beef and cold smoke with blended wood.

Heat the grill pan or grill as hot as possible. Grill the filet in a pan or grill on each side criss cross marks. Set aside.

Cook black beans in beef stock until done but not falling apart. Drain well. Add hot veal or beef jus to it.

Heat butter in skillet and sauté spinach. Set aside.

Finish cooking beef just before serving.

Place 1 Tbs. of each coulis each around plate in six different places.

Place big biscuit cutter in center of plate. Put 1/2 cup black beans, press down, top with beef. Slice and fan inside of biscuit cutter. Pull biscuit cutter off plate. Ready to serve.

Yield: 6 servings