2. Filet Mignon

Recipes: 2. Filet Mignon

Filet Mignon

4 servings

Ingredients: 4 pieces (each about 5 OZ) of filet mignon beef steak (preferably 1 to 1.5" thick) * Extra Virgin Olive Oil Salt Ground pepper 2 TBSP of frying oil - adjust if needed ¼ stick (1 OZ) of butter - sliced into about 4 slices

Final touch: Salt and pepper - ideally freshly ground Optional: Herb Butter (recipe here)

* or replace with more cost-effective beef top sirloin steak.

Tools: (Click on each tool to learn more) Measuring Spoons & Measuring Cups Chef's Knife & Cutting Board Plate Plastic Wrap Fry Pan or Sauté Pan (ovenproof) Tongs Spoon (for preparing on pan) Food Thermometer

Directions:

1. Meat preparation:

1.1. Make sure that meat is properly rinsed under cold water.

1.2. Place steaks on a plate.

1.3. Pour and sprinkle these ingredients on both sides of each steak:

1.3.1. Pour Extra Virgin Olive Oil

1.3.2. Generously salt and pepper (especially be really generous with salt -- it will help develop the right flavor).

1.4. Cover the meat with plastic wrap and let rest (marinating) at room temperature for at least 30 minutes, but no more than 1 hour. This step is also really important to prevent getting a chewy texture of meat.

2. Pan sear with finishing in the oven:

2.1. Set oven to preheat at 350°F.

2.2. Preheat the fry pan on medium-high heat with 2 TBSP of frying oil.

2.3. Place into the pan:

Steaks with the residue of marinade on it

Briefly sear steaks on one side until a nice sear is reached (about 1 - 2 minutes).

2.4. Then turn steaks.

2.5. Pour the liquid from the marinade over the steaks, add 1 slice of butter on each steak, and finish in a preheated oven until the meat reaches the desired internal temperature. * 2.6. In the middle of baking, turn the meat, and pour the juices from the pan over (baste the meat). For best results, add a one basting before and one after turning.

3. Let the meat rest on a cutting board for about 1 - 2 minutes before serving.

4. Optionally, slice each steak for serving. Sprinkle with salt and pepper and serve with herb butter on each steak (optional) and your favorite side.

*Check with a food thermometer to make sure that you have reached the desired temperature:

Beef

The USDA minimum safe internal temperature is 145°F.

Popular serving temperatures: 110 - 120°F - Blue 120 - 130°F - Rare 130 - 135°F - Medium Rare (most popular, especially by chefs) 135 - 145°F - Medium 145 - 155°F - Medium well 155°F and more - Well Done

Demi-Glace Sauce (easy version) About 2 cups (about 12 servings)

Ingredients: ¼ cup of frying oil - adjust if needed 1 medium onion - cut into large pieces while keeping the skin on 3 carrots - cut into large pieces with skin on 3 celery ribs - cut into large pieces 4 cloves of garlic – crushed with the skin on 1 cup of tomato puree 12 cups of beef stock (or broth) 2 ½ cups of red wine 1 sprig of rosemary 1 TBSP of ground pepper - whole 6 bay leaves ½ TSP of ground Allspice ¼ TSP of salt

Tools: (Click on each tool to learn more) Measuring Spoons & Measuring Cups Chef's Knife & Cutting Board Large Stock Pot or Sauce Pot (about 8 QT or more) Small Hand Grater or Garlic Press (for garlic) Wooden Spoon or High-Temperature Silicone Spatula Colander or Strainer or Sieve Medium Sauce Pan or Small Pot (about 4 QT)

Directions:

1. Sear:

1.1. Preheat a large pot on medium-high heat with ¼ cup of frying oil and add:

1 medium onion - cut into large pieces with the skin on 3 carrots - cut into large pieces with the skin on 3 celery ribs - cut into large pieces 4 cloves of garlic – crushed with the skin on

Sauté with occasional stirring until a nice sear is reached (about 3 - 4 minutes).

2. Boiling:

2.1. Add:

12 cups of beef stock 1 cup of tomato puree 2 ½ cups of red wine 1 sprig of rosemary 1 TBSP of ground pepper - whole 6 bay leaves ½ TSP of ground Allspice ¼ TSP of salt

Briefly stir and bring to a boil with occasional stirring.

2.2. Lower heat to medium and let boil for about 60 minutes with occasional stirring.

3. Finishing phase:

3.1. Pour sauce over the strainer into another pot to remove vegetables and herbs.

3.2. Place the pot on high heat and cook with occasional stirring until reduced to ¼ (about 20 minutes). The final sauce should be thick enough to coat a spoon. If necessary, extend the cooking time to reach this result.

3.3. Taste and add salt and pepper if needed. Serve hot or cold.

Fondant Potatoes 4 servings

Ingredients: 5 medium potatoes (or 3 large) 2 TBSP of frying oil - adjust if needed 6 cloves of garlic – crushed and with the skin 2 sprigs of rosemary 1 Cup of chicken broth (or vegetable broth) 4 TBSP of butter - cut into small slices Salt Pepper

Tools: (Click on each tool to learn more) Chef's Knife & Cutting Board Measuring Spoons & Measuring Cups Peeler Kitchen Towel Large Fry Pan or Large Sauté Pan (12" or more) - ovenproof Tongs Large Cooking Spoon

Directions:

1. Set oven to preheat at 350°F.

2. Potato preparation:

2.1. Rinse potatoes under cold water.

2.2. Then peel the potatoes.

2.3. Cut off the ends of the potatoes.

2.4. Cut each potato into 2 even sections (or 3 for large potatoes).

2.5. Optional: Using a cookie cutter, cut into precise uniform cylinders. Use the leftover potato to prepare mashed potatoes to prevent food waste.

2.6. Place sections on the plate and generously salt and pepper each section from all sides.

3. Pan sear with finishing in the oven:

3.1. Preheat the fry pan on a high heat burner with 2 TBSP of frying.

3.2. Place potatoes into the pan and briefly sear from one side until you reach a nice sear (about 1 - 2 minutes). Then turn.

3.3. Add:

6 cloves of garlic – crushed and with the skin 2 sprigs of rosemary

3.4. Then pour over:

1 cup of chicken broth

3.5. Add on the top of each potato a section of sliced butter.

3.6. Place the potatoes into a preheated oven until fully cooked (about 40 - 50 minutes). *

3.7. Pour the pan juices over the potatoes a few times while finishing in the oven (preferably every 10 minutes or at least 2 times).

4. Serve 3 - 4 sections per portions. Decorate with garlic and thyme from the pan.

* If you are not sure when the potatoes are done, extend the baking time to a full 50 minutes, and then test by removing one potato section from the pan, cut through and taste.