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| Filet mignon with a Goat cheese brûlé |
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| INGREDIENTS: |
INGREDIENTS
8 oz filet mignon
2 slices (Thin) Proscuitto Di Parma
2 oz Mousseron mushrooms
3 oz goat cheese sliced
4 oz Yukon gold mashed potatoes
4 oz Zinfandel wine
2 t unsalted butter
1/2 T Kosher salt our to taste
freshly ground pepper
1 t french shallots
2 oz veal stock reduction
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| METHOD |
• Wrap 8oz Filet mignon with the proscuitto di Parma,
and let stand at room temperature for 20 minutes.
• Preheat your barbecue at medium heat. Cook your
tenderloin 4 minutes per side for medium rare.
• In the meantime in a fry pan melt one teaspoon of
unsalted butter at medium heat, Sweat the French
shallots and add your Mousseron mushrooms cook
for approximately 4 minutes or until juices are
reduced to one third. Adjust flavor with kosher salt
and fresh ground pepper, deglaze your pan with
Zinfandel wine and reduce to one third add your veal
stock reduction and continue cooking for another two
minutes at low temperature. |
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| For your goat cheese brûlé prepare your oven to broil
position and at high temperature place goat cheese on top of
your cooked tenderloin and broil for approximately 4 minutes
or until a nice golden color appears. At this time your
cooking temperature of your filet mignon will be a perfect
medium. |
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