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Serves 4
Preparation:
Sauce:
1. Sauté carrots, onions and celery until golden brown.
2. Add red wine and reduce by one half.
3. Add demi glace and chicken stock, reduce by one half.
4. When consistency coats the back of a spoon, strain and
season with salt & pepper.
5. Add a tablespoon or two of unsalted butter if desired
to add richness.
Vegetables:
1. Blanch asparagus and baby carrots (separately) in salted
boiling water until al dente. Shock in ice water (quickly submerging
the vegetables in ice water reduces cooking time. Reserve for later.
2. Roast pearl onions in hot sauté pan with olive
oil and season with salt and pepper al dente.
3. Grill mushroom caps until tender.
Garlic Confit:
1. In boiling salted water, blanch garlic for 2 minutes.
2. Repeat this procedure 2 more times.
3. Store garlic cloves in room temperature in extra virgin
olive oil
Presentation:
1. Grill filet mignon until desired temperature.
2. Sauté all vegetables in small amount of unsalted
whole butter. Season with salt and pepper
3. Serve with desired starch (mashed potatoes, rice, etc.).
4. Arrange vegetables around plate. Place filet mignon in
center of plate 5. Spoon sauce directly over filet mignon 6. Garnish
with fresh watercress
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