Chef's Recipe

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Filet Mignon with Vegetable Ragout

If you can find filet mignon that’s been dry aged, then by all means buy it. It’s extremely flavorful and tender. But if you can’t, this dish, with all its diversity in color and texture, will still turn any steak into a star.

Ingredients

Red Wine Sauce

  • 2 tablespoons (30ml) unsalted butter
  • 2/3 (160ml) cup minced shallots
  • 1 tablespoon (15ml) minced garlic
  • 1 teaspoon (5ml) dried thyme
  • 1 tablespoon (15ml) all-purpose flour
  • 2 cups (475ml) beef stock or canned low-salt beef broth
  • 1½ cups (350ml) dry red wine (such as cabernet sauvignon)
  • Salt and freshly ground black pepper

Vegetable Ragout

  • 2 tablespoons (30ml) extra-virgin olive oil
  • 2 teaspoons (10ml) minced garlic
  • 2 medium zucchini, cut into chunks
  • 2 cups (470ml) cubed potatoes, steamed until almost tender
  • 20 nicoise olives, pitted
  • 2 cups (470ml) cherry tomatoes, red and/ or yellow, halved
  • Salt and freshly ground black pepper

Leek Garnish

  • Peanut oil, for frying
  • 4 small leeks, white and pale green parts only, washed and cut into julienne, divided
  • 2 tablespoons (30ml) unsalted butter
  • Salt and freshly ground black pepper


Preparation

Red Wine Sauce

Heat the butter in a medium skillet over medium-high heat. Add the shallots, garlic, and thyme; sauté until tender, about 3 minutes. Add the flour and stir for 1 minute. Add the stock and wine. Bring the mixture to a boil and cook, stirring occasionally, until the sauce thickens and reduces to 1 cup, about 15 minutes. Season with salt and pepper. Strain the sauce through a fine sieve into a small saucepan and set aside.

Vegetable Ragout

Heat the oil in a large skillet over medium heat. Add the garlic, zucchini, potatoes, and olives; cook, stirring, for 2 minutes. Add the tomatoes, stir once, and season with salt and pepper. Set aside.

Leek Garnish

  1. In a small, heavy saucepan, heat 1 inch peanut oil over medium-high heat until a deep frying thermometer registers 350°F (do not allow the oil to smoke). Line a wire rack with paper towels.
  2. Place half of the leeks in a small bowl and set aside. Working in small batches and very carefully, fry the remaining half of the leeks until they are golden brown, about 30 seconds. With a slotted spoon, transfer the fried leeks to the paper towel to drain. (The fried leeks can be stored at room temperature in an airtight container for up to 1 day.)
  3. In a small skillet, heat the butter over medium heat. Add the reserved leeks and cook, stirring until just tender, about 2 to 3 minutes. Season with salt and pepper; set aside.

 

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