Filet Mignon with Shiitake Chianti Demi-Glace
Serves 1
Directions
- 1Peel the carrots and cut off the tips.
- 2Melt some butter in a pan and saute the carrots.
- 3Season with salt and pepper.
- 4Drizzle with hot honey to help them caramelize.
- 5Place in oven.
- 6Peel a couple large russet potatoes.
- 7Cut into chunks.
- 8Boil potatoes.
- 9Strain potatoes.
- 10Add potatoes back to the warm pot and cook off some excess moisture.
- 11Add warm cream and melted butter.
- 12Mash and then whip potatoes.
- 13Season with salt and pepper.
- 14Add parmesan.
- 15Season filet mignon with prime beef and chop seasoning.
- 16Sear the steak in a hot saute pan with some oil to develop a nice crust.
- 17Slice baby bella and shiitake mushrooms.
- 18Add olive oil.
- 19Saute mushrooms.
- 20Mix beef base with water.
- 21Deglaze pot with a dry red wine.
- 22Once liquids evaporated, remove from the heat and whisk in some butter.
- 23Slice the steak.
- 24Plate the dish.
Ingredients
- carrots
- butter
- salt
- pepper
- hot honey
- russet potatoes
- warm cream
- melted butter
- Parmesan cheese
- filet mignon
- prime beef and chop seasoning
- olive oil
- baby bella
- shiitake mushrooms
- beef base
- water
- dry red wine
- butter
Equipment
knifecutting boardpantongsovenpotato peelerpotstrainerpotato masherwhisk
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