Restaurants540 NorthBistro Filet Recipe

Bistro Filet Recipe

Inspired by 540 North
Time1h
Serves2

7oz steak, served with seasonal vegetables, pommes purée, & hunter sauce

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Frequently paired with

The best thing to pair and share with bistro filet

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28-DAY DRY-AGED RIB EYE

14 oz dry-aged for four weeks, concentrated indulgent umami finish. Château Simard, 2012, Saint Émilion Grand Cru, Bordeaux, France velvety plum & chocolate

umami · rich · velvety

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Ingredients

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Steak

Seasonal Vegetables

Pommes Purée

Hunter Sauce

Method

Steak Preparation

1

Sear the Steak

Heat olive oil in a skillet over medium-high heat. Season the filet mignon with salt and black pepper. Sear the steak for 4-5 minutes on each side for medium-rare. Remove from heat and let rest.

Vegetable Preparation

2

Sauté the Vegetables

In another skillet, heat olive oil over medium heat. Add the carrots and asparagus. Season with salt and pepper. Sauté for 5-7 minutes until tender.

Pommes Purée Preparation

3

Make the Purée

Boil peeled and chopped potatoes in salted water until tender. Drain and mash with butter, heavy cream, and salt until smooth.

Hunter Sauce Preparation

4

Prepare the Sauce

In a saucepan, melt butter over medium heat. Add shallots and mushrooms and sauté until soft. Add red wine and beef stock. Simmer until reduced by half. Season with salt and pepper.

Serving

5

Plate the Dish

On a plate, serve the pommes purée, topped with the filet mignon, alongside the seasonal vegetables. Drizzle the hunter sauce over the steak.

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