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Filet Recipe

Name: Vora Restaurant Europeans Filet Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 6 oz Beef tenderloin; 1 tsp Salt; 1 tsp Black pepper; 1 tbs Olive oil; 4 tbs Unsalted butter; 2 cloves Garlic, minced; 1 tbs Fresh parsley, chopped; 1 tbs Fresh thyme, chopped; 2 cups Beef stock; 1 cup Red wine; 1 medium Shallot, chopped; 2 sprigs Fresh thyme; 2 lbs Russet potatoes, peeled and quartered; 1 cup Heavy cream; 4 tbs Unsalted butter; 1 tsp Salt; 1 tsp Black pepper; 1 bunch Broccolini; 1 tbs Olive oil; 1 clove Garlic, minced; 1 to taste Salt; 1 to taste Black pepper

Inspired by Vora Restaurant European

Time1h

Serves2

6oz choice beef tenderloin, garlic herb butter, demi-glace, whipped mashed potatoes sautéed broccolini

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Ingredients

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Beef Tenderloin

6 oz Beef tenderloin

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs olive oil

Garlic Herb Butter

4 tbs Unsalted butter

2 cloves Garlic, minced

1 tbs Fresh parsley, chopped

1 tbs Fresh thyme, chopped

Demi-Glace

2 cups Beef stock

1 cup Red wine

1 medium Shallot, chopped

2 sprigs Fresh thyme

Whipped Mashed Potatoes

2 lbs Russet potatoes, peeled and quartered

1 cup Heavy cream

4 tbs Unsalted butter

1 tsp Celtic sea salt

1 tsp black pepper

Sautéed Broccolini

1 bunch Broccolini

1 tbs olive oil

1 clove Garlic, minced

1 to taste Celtic sea salt

1 to taste black pepper

Method

Beef Tenderloin

Prepare the Beef

Season the beef tenderloin with salt and black pepper on all sides. Heat olive oil in a skillet over medium-high heat. Once hot, add the beef tenderloin and sear for 3-4 minutes on each side for medium-rare, or until desired doneness is achieved.

Rest the Beef

Remove the beef from the skillet and let it rest for 5 minutes to retain its juices.

Garlic Herb Butter

Make the Garlic Herb Butter

In a small bowl, combine the softened unsalted butter, minced garlic, chopped parsley, and chopped thyme. Mix well until all ingredients are fully incorporated.

Top the Beef

After resting the beef, top it with a dollop of the garlic herb butter and let it melt over the steak.

Demi-Glace

Prepare the Demi-Glace

In the same skillet used for the beef, add the chopped shallot and sauté until translucent. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the beef stock and thyme, and let it reduce by half until thickened. Strain if desired.

Whipped Mashed Potatoes

Cook the Potatoes

In a large pot, bring salted water to a boil. Add the quartered russet potatoes and cook until tender, about 15-20 minutes. Drain well.

Mash the Potatoes

Return the potatoes to the pot and add heavy cream, unsalted butter, salt, and black pepper. Mash until smooth and creamy.

Sautéed Broccolini

Sauté the Broccolini

In a separate skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the broccolini and sauté for about 5-7 minutes until tender. Season with salt and black pepper to taste.