Nepenthe Steak Recipe

ENTREES

1. 1

   Temper and season the steak

   Remove the filet mignon from the fridge and let come to room temperature for about 20 minutes. Pat dry, then season evenly with salt and pepper.

2. 2

   Make Cabernet demi-glace reduction

   In a small saucepan, warm the Cabernet demi-glace over medium heat and simmer until slightly thickened and glossy, about 6-8 minutes. Keep warm.

3. 3

   Prepare walnut blue cheese croutons

   In a bowl, toss bread cubes with olive oil. In another bowl, combine walnuts and crumbled blue cheese. Mix the walnut-cheese mixture into the bread cubes with salt and pepper. Spread onto a baking sheet in a thin layer and bake at 375°F (190°C) until golden and crisp, about 8-10 minutes. Remove and set aside on parchment.

4. 4

   Garlic mashed potatoes

   Place peeled and cubed potatoes in a large pot of salted water with minced garlic. Bring to a boil and simmer until tender, 12-15 minutes. Drain well. Return to pot with butter, warm milk, and sour cream (if using). Mash until smooth and creamy. Season with salt and pepper; keep warm.

5. 5

   Sauté mushrooms

   In a skillet over medium-high heat, sauté sliced portabella mushrooms in a bit of olive oil until browned and tender, 6-8 minutes. Add a pinch of salt and pepper; keep warm.

6. 6

   Sear the filet mignon

   Heat a heavy skillet (cast iron preferred) with a small amount of oil over high heat. Sear the steak 3-4 minutes per side for medium-rare (adjust for desired doneness). Baste with butter during the last minute if desired.

7. 7

   Rest and finish

   Remove steak to rest for 5 minutes. Rewarm the Cabernet demi-glace if needed in a gentle simmer.

8. 8

   Plate and garnish

   Spoon a ribbon of demi-glace on each plate. Top with a mound of garlic mashed potatoes, add sautéed mushrooms, then place the rested filet on top. Garnish with walnut-crusted blue cheese croutons and chopped parsley.