16 Oct Filet Mignon au Poivre Vert 01
This is what happens when you give me a kitchen all to myself during a period of burst creativity. I'm pretty sure this entrée I came up with as a Special for the Backstage Restaurant. It was successful enough that it was on the Special List quite often. The Pate is a bit of an extravagance, as are all the Garnishes for that matter. The Filet and sauce stand up on their own.
| Servings | Prep Time |
| 1 serving | 10 minutes |
| Cook Time | Passive Time |
| 10-14 minutes | 10 minutes |
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This is what happens when you give me a kitchen all to myself during a period of burst creativity. I'm pretty sure this entrée I came up with as a Special for the Backstage Restaurant. It was successful enough that it was on the Special List quite often. The Pate is a bit of an extravagance, as are all the Garnishes for that matter. The Filet and sauce stand up on their own.
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Ingredients
Main Ingredient...
- 8 oz. Filet Mignon Butterflied
- 1 tbsp. Green Peppercorns Crushed
- 1 tbsp. Garlic Compound Butter 01 (Recipe Link Below)
- 1 each Shallot, Small, minced
- 1 clove Garlic, Fresh, minced
- 1 oz. Cognac (or quality Brandy)
- 2-4 oz. Beef Stock (from Beef Base) 01 (Recipe Link Below)
- 1 tsp. Sea Salt
- 1 tsp. Pepper, Black, Ground
- 1 dash Bitters
- 2-4 oz. Heavy Cream
- 1 tbsp. Parsley, Fresh, minced
To Serve...
- 4 piece Melba Toast 01 (Recipe Link Below)
- 1/2 slice Rabbit Liver Country Pate 01 (optional - it's a lot of work!!)
- 1 sprig Parsley, Fresh
- 1 each Turned Mushroom 01 (garnish)
- 1 each Radish, minced
- 1 tbsp. Mango Chutney
- 1 wedge Lemon, Fresh
Servings: serving
Units:
Instructions
Prep...
- Cut an 8 oz. Filet from a Center Cut area of a Beef Tenderloin, and Butterfly it.
- Prep all of the vegetables and herbs, and set aside in individual piles.
- Prepare the Garlic Compound Butter 01, Beef Stock 01, Melba Toast 01, Turned Mushroom 01, and Rabbit Liver Country Pate 01 - optional. You could also make your own Mango Chutney, or any other complimentary Chutney, but with all the other add-on recipes that surround this recipe, just using store bought is fine.
- Prepare the rest of the garnishes.
Cook the Filet...
- Season the Butterflied Filet on both sides with Sea Salt and Black Pepper.
- Cook the Filet on both sides in a hot pan with a little Olive Oil on high to just short of the desired doneness.
- Remove the Filet from the pan and set aside.
Make the Sauce...
- To the pan: Add the Compound Garlic Butter, the Shallots, Garlic and Green Peppercorns all at once. Sauté.
- Flambé and deglaze the pan with Cognac.
- Add the Beef Stock and reduce.
- Add the remaining Salt and Pepper, Bitters and Cream. Cook and reduce.
- Add the Filet back to the pan along with the Turned Mushroom and Minced Parsley, simmer for about a minute at most and remove from heat.
To Serve...
- Arrange the 4 Melba Toasts in a row down the center of a plate. Add a half slice of the Pate on one side of the plate. On the opposite side of the plate, make a small pile of Chutney, the Minced Radishes, and the Lemon Wedge.
- Place the Filet on the Melba Toasts, and pour the pan sauce over it.
- Top with the Turned Mushroom and the Parsley Sprig.
Recipe Notes
Recipe Links for this Recipe:
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