Filet Mignon Steak Recipes

Certified Angus Beef® Steak Assortment #6

Ingredients

• 1 lb. Certified Angus Beef ® Filet Mignon
• Salt and pepper to taste
• 1 Tbs. oil
• 1 Tbs. butter

***Potato and Apple Nest***

• 1 potato
• 1 apple
• Salt and pepper to taste

***Shallot Confit***

• 6 shallots
• 1 Tbs. sugar
• Salt and pepper to taste
• 1 Tbs. butter

***Sauce***

• 1 shallot
• 1/2 cup white wine
• 1 cup veal demi-glace
• 1 Tbs. prepared mustard
• Salt and pepper to taste
• 1 Tbs. butter

Assembly:

• 1 cup uncooked spinach
• 1 Tbs. butter
• Salt and pepper to taste

Directions

1. For the tenderloin, trim off all fat. Using string, tie Filet Mignon up at 1-inch intervals. Salt and pepper and sear in oil and butter. Roast in oven at 350F for 10 minutes. Set the beef aside to rest.
2. For the nest of potatoes and apples, finely grate one potato and one apple and mix together. Season with salt and pepper to taste. Place in 2 buttered 4-inch Teflon-coated molds with 1-inch sides. Cook over low heat until golden brown, then flip over and cook other side until golden brown.
3. For the shallot confit, place 6 shallots in a small roasting pan. Add sugar, salt, pepper and butter. Cover with aluminum foil and cook at 400F for 30 minutes.
4. For the sauce, finely chop one shallot, place in roasting pan used for tenderloin and deglaze with white wine. Let reduce by half and add demi-glace. Let reduce again and add mustard, salt and pepper to taste. Finish with butter and strain.
5. For assembly, saute spinach with butter, salt and pepper until cooked. Place spinach flat in middle of plate and place nest of potatoes and apples on top. Place 3 confit of shallots in equal intervals around the outside of the nest of potatoes and apples. Slice the Filet into 6 equal medallions. Place 3 medallions of filet between each confit of shallots. Spoon the sauce all around the plate.

Makes 2 Servings