Restaurants›Jellyfish Montreal - restaurant›Filet Mignon "cab" Recipe

Filet Mignon "cab" Recipe

Inspired by Jellyfish Montreal - restaurant
Time1h
Serves2

6 oz, Certified Angus Beef, porto and cipollini sauce, prosciuto butter mashed potatoes

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Ingredients

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Filet Mignon

Porto and Cipollini Sauce

Prosciutto Butter Mashed Potatoes

Method

Preparing the Filet Mignon

1

Season and Sear the Steak

Season the filet mignon with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Making the Porto and Cipollini Sauce

2

Prepare the Sauce

In the same skillet, add butter and cipollini onions. Sauté until the onions are translucent. Pour in porto wine and beef stock, add thyme, and simmer until reduced by half. Adjust seasoning with salt and pepper.

Preparing Prosciutto Butter Mashed Potatoes

3

Cook the Potatoes

Boil potatoes in salted water until tender, about 15-20 minutes. Drain and mash.

4

Combine Ingredients

In the mashed potatoes, mix in butter, milk, and finely chopped prosciutto. Season with salt and pepper to taste.

Plating

5

Serve the Dish

Place a generous scoop of prosciutto butter mashed potatoes on a plate. Top with the filet mignon and drizzle with the porto and cipollini sauce.