8oz Center Cut Filet Recipe
Spinach and Ricotta Stuffed, Blistered Roasted Garlic Mashed Potatoes, Crispy baby Heirloom Tomatoes, Black truffle Pancetta Haricot Verts, Black Truffle Demi
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Ingredients
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Filet and Vegetables
Stuffing
Mashed Potatoes
Demi Glaze
Method
Preparing the Stuffing
- 1
Sauté Spinach
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add fresh spinach and cook until wilted. Remove from heat and let cool.
- 2
Mix Stuffing
In a bowl, combine the sautéed spinach, ricotta cheese, and Parmesan cheese. Mix well and set aside.
Preparing the Filet
Preparing the Mashed Potatoes
- 5
- 6
Boil Potatoes
Peel and dice the potatoes. Boil in salted water until tender, about 15 minutes. Drain and mash.
- 7
Mix Mashed Potatoes
Add heavy cream, butter, and roasted garlic (squeezed from the bulb) to the mashed potatoes. Mix until creamy and season with salt.
Preparing the Vegetables
- 8
Sauté Haricot Verts
In a skillet, cook pancetta until crispy. Add haricot verts and sauté until tender. Drizzle with black truffle oil.
- 9
Blister Tomatoes
In another skillet, heat oil and add baby heirloom tomatoes. Cook until they blister and are slightly charred.
Preparing the Demi Glaze
- 10
Make Demi Glaze
In a saucepan, reduce beef stock until thickened. Mix cornstarch with a little water and add to the sauce to thicken further. Drizzle in black truffle oil.