Petite Filet Recipe
hand-cut, crushed potato, seasonal vegetables, truffle demi-glace
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Cook the Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the seasonal vegetables and sauté until they are tender and slightly caramelized. Season with salt and pepper to taste.
- 3
Cook the Petite Filets
Season the petite filets with salt, pepper, and fresh herbs. In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the filets for about 3-4 minutes on each side for medium-rare, or until desired doneness.
- 4
Prepare the Truffle Demi-Glace
In a small saucepan, heat the beef demi-glace over low heat. Stir in truffle oil and warm through, being careful not to boil.
- 5
Plate the Dish
On each plate, place a portion of crushed potatoes, arrange the sautéed vegetables beside them, and top with the cooked petite filet. Drizzle the truffle demi-glace over the filet and serve immediately.
