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| HOUSE FILET |
| Serves: 1 |
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| Ingredients |
6 oz Creamed Spinach
4 oz Pontalba Potatoes
1 ea 8 oz Filet, cooked to temperature
1 1/2 oz Béarnaise Sauce*
5 ea P&J Oysters, fresh and fried golden brown |
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| Ingredients For Creamed Spinach |
5 lb Spinach, fresh, picked clean
2 qt Béchamel Sauce
1 C Butter, unsalted
4 T Kosher Salt
1 1/2 T White Pepper, fresh ground |
| Method |
Spread the creamed spinach across the entire bottom of the plate, in a circle.
Place Pontalba potatoes in a small circle in the center of the plate.
Place 8 ounce filet atop the Pontalba potatoes.
Ladle the béarnaise sauce over the filet.
Place the fried oysters around the filet.
* Béarnaise sauce: Fold 4 T of chopped fresh tarragon into 1/2 gallon of hollandaise sauce. |
| Method |
| In a sauté pan, melt butter and add fresh spinach.
Sauté until wilted.
Add Béchamel sauce.
Season with salt and pepper. |
| Ingredients For Pontalba Potatoes |
6 oz Potatoes, 40 count, roasted, peeled, sliced
1 oz Tasso, diced small
1/2 T Garlic, fresh, chopped
1 1/2 oz Caramelized Onions
1 oz Wild Mushroom Mix
1 T Butter, unsalted
1/2 oz Green Onions, diced
TT Creole Seasoning |
| Method |
| In a sauté pan melt butter, add Tasso and garlic.
Lightly toast the garlic.
Add caramelized onions, mushroom mix, roasted potatoes (previously fried golden brown).
Toss all ingredients together; season with Creole seasoning.
Toss in green onions. |
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