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CAST IRON SEARED FILET MIGNON
On a Mirepoix of Louisiana Sweet and Yukon Gold Potato with Southern Comfort Cane Syrup Reduction |
| 2 Servings |
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| Ingredients |
2 each 6 oz. Filet Mignon
T Diced French Shallots
3 oz Diced Sweet Potatoes
3 oz Diced Yukon Gold Potatoes
6 oz Southern Comfort
3 oz Steen Cane Syrup
3 oz Veal Demi Glaze
2 oz. Cooking Oil
To taste Salt and Pepper
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| For Reduction |
| In small saucepan add cane syrup.
Reduce at low heat for five minutes.
Add Southern Comfort and reduce three more minutes.
Finish with Veal Demi Glaze.
Season with salt and pepper. |
| Method |
| Season filet well with salt and pepper.
Heat cast iron skillet over high heat and sear steaks until dark
“crust”appears on the outside.
Turn and continue to cook until desired doneness.
Remove steak from pan and hold while preparing potatoes.
Add oil to hot pan, sauté shallots, potatoes for five minutes or
until potatoes caramelize.
Set potatoes on side. |
| For Plate Presentation |
| On a large dinner plate, mound the potato mixture in the
center of the plate.
Top with the seared filet.
Drizzle reduction over the filet.
Garnish with Crispy Fried Onions. |
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