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Restaurants›Corner Kitchen›Herb Grilled 8 Oz. Filet Recipe

Herb Grilled 8 Oz. Filet Recipe

Inspired by Corner Kitchen

Time2h

Serves2

Duck Fat Confit Hasselback Potatoes, Brown Butter Haricot Verts, Bone Marrow Butter, Demi Glace

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Ingredients

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Filet Mignon

8 oz Filet mignon

2 tbs olive oil

1 tbs Fresh thyme

1 tbs Fresh rosemary

1 tsp Celtic sea salt

1 tsp black pepper

Duck Fat Confit Hasselback Potatoes

4 medium Russet potatoes

1 cup Duck fat

4 cloves Fresh garlic

1 tbs Fresh rosemary

1 tsp Celtic sea salt

Brown Butter Haricot Verts

1 lb Haricot verts (green beans)

1 stick Unsalted butter

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

Bone Marrow Butter

4 oz Bone marrow

4 tbs Unsalted butter

2 tbs Fresh parsley

1 to taste Celtic sea salt

Demi Glace

1 cup Demi-glace sauce

Method

Filet Mignon Preparation

Season the Filet

Rub the filet mignon with olive oil, salt, black pepper, thyme, and rosemary. Let it marinate for at least 30 minutes.

Grill the Filet

Preheat the grill to high heat. Grill the filet for about 4-5 minutes on each side for medium-rare, or to your desired doneness.

Duck Fat Confit Hasselback Potatoes

Prepare the Potatoes

Preheat the oven to 425°F (220°C). Slice the potatoes thinly, but not all the way through, to create a fan effect. Place in a baking dish.

Confit the Potatoes

Melt duck fat and pour over the potatoes. Add garlic cloves and rosemary, then sprinkle with salt. Bake for 45-60 minutes, until crispy and golden.

Brown Butter Haricot Verts

Cook the Green Beans

In a pot of boiling salted water, blanch the haricot verts for 3-4 minutes until bright green. Drain and set aside.

Brown the Butter

In a skillet, melt the butter over medium heat until it turns golden brown. Add the green beans and lemon juice, tossing to coat. Season with salt.

Bone Marrow Butter

Prepare the Bone Marrow Butter

In a small saucepan, melt the butter and add the bone marrow. Stir in chopped parsley and season with salt.

Assembly

Plate the Dish

On a large plate, place the grilled filet mignon, alongside the hasselback potatoes and haricot verts. Drizzle with demi-glace and top with bone marrow butter.