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Restaurants›Shore Grill And Grotto›Grilled Seven – Ounce Filet Recipe

Grilled Seven – Ounce Filet Recipe

Name: Shore Grill And Grottos GRILLED SEVEN – OUNCE FILET Recipe
Cook time: 50 min
Total time: 50 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 each 7-oz beef filet (center-cut, trimmed); 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 1 tbs Neutral oil (canola or grapeseed); 1 tbs Unsalted butter; 1 each Fresh thyme sprig (optional); 1 each Garlic clove (crushed, optional); 4 oz Smoked or hot-smoked salmon (Ruffy-style: thinly flaked); 0.5 cups Heavy cream; 1 tsp Orange zest (finely grated, from 1 small orange); 1 tbs Fresh orange juice; 1 tbs Fresh dill (finely chopped); 1 tbs Shallot (finely minced); 0.5 tsp Fresh lemon juice; 0.5 tsp Dijon mustard; 1 tbs Unsalted butter (cold, cut into small cubes); 1 tsp Olive oil; 0.25 tsp Salt; 0.125 tsp Freshly ground black pepper; 0.25 cups Microgreens or baby dill (for garnish); 0.25 tsp Extra orange zest (for garnish); 0.125 tsp Cracked black pepper (optional)

Inspired by Shore Grill And Grotto

Time50m

Serves1

ATLANTIC ORANGE DILL RUFFY SALMON CREAM

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Ingredients

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Filet (grilled beef)

1 each 7-oz beef filet (center-cut, trimmed)

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1 tbs Neutral oil (canola or grapeseed)

1 tbs Unsalted butter

1 each Fresh thyme sprig (optional)

1 each Garlic clove (crushed, optional)

Atlantic Orange-Dill Ruffy Salmon Cream (sauce)

4 oz Smoked or hot-smoked salmon (Ruffy-style: thinly flaked)

1/2 cups Heavy cream

1 tsp Orange zest (finely grated, from 1 small orange)

1 tbs Fresh orange juice

1 tbs Fresh dill (finely chopped)

1 tbs Shallot (finely minced)

1/2 tsp Fresh lemon juice

1/2 tsp Dijon mustard

1 tbs Unsalted butter (cold, cut into small cubes)

1 tsp olive oil

1/4 tsp Celtic sea salt

1/8 tsp Freshly ground black pepper

Finish & Garnish

1/4 cups Microgreens or baby dill (for garnish)

1/4 tsp Extra orange zest (for garnish)

1/8 tsp Cracked black pepper (optional)

Method

Filet (grilled beef)

Bring to room temperature

Remove the 7-oz filet from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat dry with paper towels.

Season

Lightly brush the filet on all sides with 1 tablespoon neutral oil. Season evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper; press the seasonings into the meat.

Preheat grill or pan

Preheat a grill or heavy cast-iron skillet over high heat until very hot (grill grates smoking or skillet just starting to smoke). If using a grill, oil the grates; if using a skillet, add 1 teaspoon oil and swirl to coat.

Sear and finish

Place the filet on the hot grate or skillet and sear undisturbed for 2–3 minutes to form a brown crust. Flip and sear the other side 2 minutes. Reduce heat to medium (or move to a cooler part of the grill) and continue cooking 2–4 minutes more, flipping once, until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare. Adjust time +/- for your desired doneness.

Baste (optional)

During the last minute, add 1 tablespoon butter, the thyme sprig and crushed garlic (if using) to the skillet. Tilt the pan and spoon the melted butter over the filet for 30–60 seconds to add flavor.

Rest

Transfer the filet to a cutting board and tent loosely with foil. Rest 5–7 minutes so juices redistribute. Carryover cooking will bring temperature up a few degrees.

Atlantic Orange-Dill Ruffy Salmon Cream (sauce)

Prepare salmon

If the smoked salmon is in slices, finely flake or mince it into small pieces (approx. 1/4-inch). Reserve 1 tablespoon of the flaked salmon for garnish if desired.

Sweat shallot

In a small saucepan over medium-low heat, warm 1 teaspoon olive oil. Add the minced shallot and sweat gently 1–2 minutes until softened but not browned.

Simmer cream

Add 1/2 cup heavy cream to the saucepan and bring to a very gentle simmer over medium-low heat. Stir and reduce the cream slightly for 2–3 minutes until it thickens enough to coat the back of a spoon.

Add salmon and seasonings

Stir in the flaked smoked salmon, 1 teaspoon orange zest, 1 tablespoon fresh orange juice, 1 tablespoon chopped dill, 1/2 teaspoon Dijon mustard and 1/2 teaspoon lemon juice. Simmer gently 1–2 minutes to warm the salmon and meld flavors.

Finish with butter

Remove the saucepan from heat. Whisk in the 1 tablespoon cold cubed butter a little at a time, swirling until the sauce is glossy and slightly thickened. Taste and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper; adjust acidity with a touch more lemon or orange juice if needed.

Strain (optional for smooth cream)

For a silky, smooth finish reminiscent of a restaurant 'cream,' optionally strain the sauce through a fine-mesh sieve into a clean pan, pressing solids through to capture flavor. Return to low heat to keep warm; do not boil.

Finish & Plating

Slice and plate

Slice the rested filet on a slight bias into 1/2-inch medallions if desired, or serve whole. Spoon 2–3 tablespoons of the warm Atlantic Orange-Dill Ruffy Salmon Cream onto the plate or directly over the filet.

Garnish and serve

Top with reserved flaked salmon (if kept), a sprinkle of fresh dill or microgreens, and a pinch of extra orange zest and cracked black pepper. Serve immediately.