- Yield: 4 servings
Filet Mignon and Julienne Fries with mushroom shallot sauce, haricot verts, asparagus and tomato
Recipe courtesy of Dominick Laudia, Executive Chef, Boca Grove Golf & Tennis Club, Boca Raton, Fla.
Ingredients
- For Filet
- filet mignon - 4 each, 8 ozs. each
- oil - 2 Tbsps.
- salt - as needed
- pepper - as needed
- For Sauce
- butter - 2 ozs.
- mushrooms - 1 cup, cut in quarters
- shallots - 4 each, cut in half
- all purpose flour - 2 ozs.
- red wine - 2 ozs.
- beef stock - 2 cups, cold
- salt - as needed
- pepper - as needed
- For Haricot Verts, Asparagus and Tomato
- haricot verts - 1 cup, blanched and chilled
- asparagus - 1 cup, blanched and chilled
- baby tomato - 12 each, blanched and peeled
- butter - 4 ozs.
- salt - as needed
- pepper - as needed
- For Julienne Fries
- potatoes - 2 each, peeled
Instructions
For Filet
- 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 Sauce
- Melt butter in saucepan; 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
- Sauté vegetables in butter and season to taste.
For Julienne Fries
- Heat oil in pot or fryer to 375°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.
To plate
- Place sauce on a plate and garnish with vegetables.
- Slice filets and layer over sauce.
- Serve with fries.
