Restaurants›53 By The Sea›Filet Mignon Recipe

Filet Mignon Recipe

Inspired by 53 By The Sea
Time45m
Serves2

Baby Carrots, Asparagus, Broccolini, Pan Roasted ‘Ulu, Shallot Butter, Bordelaise

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Vegetables

Steam the baby carrots, asparagus, and broccolini until they are tender yet still crisp, about 5-7 minutes. Set aside.

2

Cook the ‘Ulu

Peel and cube the ‘ulu. In a skillet, heat 2 tablespoons of butter over medium heat. Add the ‘ulu cubes and sauté until golden brown and tender, about 8-10 minutes. Season with salt and pepper to taste.

3

Prepare the Filet Mignon

Season the filet mignon with salt and pepper. In a skillet, heat 2 tablespoons of butter over high heat. Sear the filet mignon for 4-5 minutes on each side for medium-rare. Remove from heat and let rest for 5 minutes.

4

Make the Shallot Butter

Finely chop the shallots. In the same skillet used for the filet, add the chopped shallots and cook until translucent. Add the remaining butter and stir until melted.

5

Assemble the Plate

Slice the filet mignon and place it on a plate. Arrange the steamed vegetables and sautéed ‘ulu around the steak. Drizzle the shallot butter over the filet and serve with bordelaise sauce on the side.