Filet Mignon Recipe
Grilled 8oz filet of beef, cauliflower puree, roasted cauliflower, wilted greens, mushroom demi-glace
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Ingredients
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Filet Mignon
Cauliflower Puree
Roasted Cauliflower
Wilted Greens
Mushroom Demi-Glace
Method
Filet Mignon
- 1
Prepare the Filets
Remove the filet mignon from the refrigerator and let it come to room temperature for about 30 minutes. Preheat the grill to high heat.
- 2
- 3
Rest the Meat
Remove the filets from the grill and let them rest for 5-10 minutes before serving.
Cauliflower Puree
- 4
Prepare the Cauliflower
Remove the leaves and stem from the cauliflower head and cut it into florets. Steam the florets until they are tender, about 10-12 minutes.
- 5
Blend the Puree
In a blender, combine the steamed cauliflower, butter, heavy cream, salt, and white pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Roasted Cauliflower
- 6
Preheat Oven
Preheat the oven to 400°F (200°C).
- 7
Season and Roast
Toss the cauliflower florets with olive oil, salt, and garlic powder. Spread them on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy.
Wilted Greens
- 8
Sauté Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- 9
Mushroom Demi-Glace
- 10
- 11
Add Liquid Ingredients
Pour in the beef broth and red wine, and add thyme, salt, and black pepper. Bring the mixture to a boil, then reduce heat and let it simmer until reduced by half, about 15-20 minutes.
- 12
Finish the Sauce
Strain the sauce through a fine mesh sieve, pressing down on the solids to extract all the liquid. Return the strained sauce to the pan and simmer until slightly thickened.
