Filet Mignon

Yield: 
1 Portion
Amount: 
1 ea.
3 oz w
1t
4 oz w
4 oz w
3 fl oz
tt
tt
2 T
Ingredient: 
Tenderloin Filet, 6 oz.
Mushroom, Button, Quartered
Shallot, Minced
Weekly Potatoes
Weekly Vegetable
Balsamic Demi-glace
Kosher Salt
Black Pepper
Oil, Olive, Pomace
Method: 

1. Season filet on both sides with kosher salt and pepper
2. Place on grill and cook to Specified temperature
3. In sauté pan, heat oil. Add mushrooms, caramelize, once 2/3 cooked; add shallots, season to taste with S&P.
4. Place mushrooms on paper lined sizzle pan to drain

Plating: 

1. Place potato in center of plate stack filet on top.
2. Garnish ¼ of meat with Balsamic Demi-Glace, allowing to drizzle down side of beef
3. Place mushrooms on top of filet
4. Finish plate by placing vegetable at 2 o’clock on plate

Dish: 
Filet Mignon