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Fillet
Mignon Beurre Rouge with Roasted Garlic Mashed Potatoes,
Butternut Squash, Tomato Concasse, and Asparagus
Fillet
Mignon
- trim the filet so
there is no sinew (silver) tissue
- sauté with clarified butter to desired
temperature
- let the fillet bleed for 5 minutes before serving
Beurre Rouge Sauce for
6 - 8
2
cp red wine
1
cp red wine vinegar
2 T chopped shallots
1
pt heavy cream
1
lb butter
1 1/2
t salt
1/2
t ground white pepper
- put the wine,
vinegar, and shallots into a
sauce pan
- reduce the mixture until 1 T liquid remains
- add the cream and reduce by half
- reduce heat to medium and slowly add
chopped butter while stirring
- when butter is incorporated add seasonings
warning: this sauce must never
get cold and never get too hot, try to keep 120° or so
Roasted Garlic
- rub olive oil on
whole garlic bulb, wrap in
tin foil
- bake at 350° for about an hour
- cut of first 1/4 inch on pointy end
- press down on whole bulb with the side of a
big knife
- collect roasted garlic mush
Roasted Garlic Mashed
Potatoes
- peel, cut, and
boil one large potato per person
- strain well and allow to steam out 3-5 minutes
- in a sauce pan have heated the desired milk
(or cream) with garlic
(1 bulb per 4 people) and salt & pepper
- run potatoes through ricer, add milk mixture,
stir 3 large stirs with
wooden spoon
OR
- add small amount of milk mixture to potatoes
and mix, adding
milk mixture in stages to desired thickness
Butternut Squash
1
each Butternut Squash
2
T Honey
1
T Butter
to taste Salt and Ground
White Pepper
- cut squash in
half and remove seeds
- put face down on baking sheet and bake at
375° for 35-40 minutes or until soft (test by
sticking with a knife, just like a potato
- Turn over and let steam out for 10 minutes
- scoop out squash and add honey, butter, salt,
and pepper
- heat, stir, and serve
Tomato Concasse
- score the tomato
by cutting a X across
the bottom
- remove stem
- drop in boiling water for 60 seconds
- drop into ice water
- peel off skin by pulling the skin where you
scored the tomato
- squeeze to remove most liquid and seeds from
tomato
- dice or crush, season
NOTE:
great to use for decoration on top of something as shown above
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