Filet Mignon and Julienne Fries with mushroom shallot sauce, haricot verts, asparagus and tomato
Submitted by Dominick Laudia, Executive Chef, Boca Grove Golf & Tennis Club, Boca Raton, Fla.
Yield: 4 servings
For the Filet:
4 ea. filet mignon, 8 ozs. each
2 tbsp. oil
as needed salt and pepper
Procedure:
• Season filets with oil, salt and pepper.
• Place filets on a hot charcoal grill. Cook for 6 minutes on each side. Remove and let rest.
For the Sauce:
2 ozs. butter
1 cup mushrooms, cut in quarters
4 ea. shallots, cut in half
2 ozs. AP flour
2 ozs. red wine
2 cups beef stock, cold
as needed salt and pepper
Procedure:
• Melt butter in sauce pan; add mushrooms and shallots.
• Sauté until tender and add flour.
• Cook for one minute; add wine and beef stock and stir with a whisk.
• Bring to a boil and then reduce to a simmer. Season as needed.
For the Haricot Verts, Asparagus and Tomato:
1 cup haricot verts, blanched and chilled
1 cup asparagus, blanched and chilled
12 ea. baby tomato, blanched and peeled
4 ozs. butter
as needed salt and pepper
Procedure:
• Sauté vegetables in butter and season to taste.
For the Julienne Fries:
2 ea. potatoes, peeled
Procedure:
• Heat oil in pot or fryer to 375º F.
• Cut potato on mandolin, set on fine julienne.
• Drop potatoes in oil until golden brown.
• Remove to a paper towel and season to taste.
Plating:
• Place sauce on a plate and garnish with vegetables.
• Slice filets and layer over sauce.
• Serve with fries.
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