Filet Tower Recipe
Grilled six ounce filet mignon served over mushroom demi-glace and sauteed spinach. Topped with two grilled shrimp smothered in Old Bay hollandaise and served with roasted potatoes.
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Ingredients
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Filet Mignon
Mushroom Demi-Glace
Sauteed Spinach
Grilled Shrimp
Old Bay Hollandaise
Roasted Potatoes
Method
Filet Mignon
- 1
Preheat Grill
Ensure the grill is hot enough to sear the filet.
- 2
Season Filet
Generously season both sides of the filet.
- 3
Grill the Filet
Adjust cooking time according to your desired doneness.
- 4
Rest the Filet
Allow the juices to redistribute before serving.
Mushroom Demi-Glace
- 5
Melt Butter
This will serve as the base for your demi-glace.
- 6
Sauté Onions and Garlic
This enhances the flavor of the demi-glace.
- 7
Cook Mushrooms
Stir occasionally and cook for about 5 minutes.
- 8
Simmer Demi-Glace
Let the sauce thicken slightly.
Sauteed Spinach
Grilled Shrimp
- 12
Melt Butter for Shrimp
Prepare for grilling the shrimp.
- 13
Grill Shrimp
Ensure shrimp are cooked evenly.
Old Bay Hollandaise
- 14
Whisk Egg Yolks
This creates a base for your hollandaise.
- 15
Incorporate Butter
Be careful not to scramble the eggs.
- 16
Season Hollandaise
Adjust seasoning as needed.
Roasted Potatoes
- 17
Preheat Oven
Ensure the oven is hot for roasting.
- 18
Season Potatoes
Evenly coat the potatoes for roasting.
- 19
Roast Potatoes
Turn halfway through for even cooking.