Restaurants›Top of the Market - San Diego›Prime Filet “double R Ranch” Recipe

Prime Filet “double R Ranch” Recipe

Inspired by Top of the Market - San Diego
Time1h
Serves2

celery root puree, grilled shiitake mushrooms, brandy demi-glace

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Celery Root Puree

Grilled Shiitake Mushrooms

Brandy Demi-Glace

Prime Filet

Method

Celery Root Puree

1

Prepare the Celery Root

Peel and chop the celery root into small pieces. Boil in salted water until tender, about 20 minutes.

2

Make the Puree

Drain the celery root and return to the pot. Add butter and heavy cream, then mash or blend until smooth. Season with salt and pepper to taste.

Grilled Shiitake Mushrooms

3

Prepare the Mushrooms

Clean the shiitake mushrooms and remove stems. In a bowl, mix olive oil, minced garlic, thyme, salt, and pepper. Toss the mushrooms in this mixture.

4

Grill the Mushrooms

Preheat a grill or grill pan over medium-high heat. Grill the mushrooms for 3-4 minutes on each side until tender and slightly charred.

Brandy Demi-Glace

5

Sauté the Shallots

In a saucepan, melt 2 tablespoons of butter over medium heat and sauté the finely chopped shallots until translucent.

6

Deglaze and Reduce

Add the brandy to the pan and simmer for 2-3 minutes. Then, add the beef stock and thyme, and reduce the sauce until thickened. Season with salt and pepper.

Prime Filet

7

Cook the Filet

Season the prime filet mignon with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the filets for 4-5 minutes per side for medium-rare.

8

Plate the Dish

On a plate, create a base of celery root puree, place the filet on top, add grilled shiitake mushrooms, and drizzle with brandy demi-glace.