4-6ounce Center Cut Filet Mignon Steaks, Cut in Half
4 Red Potato Cakes
8 ounces Rosemary Glace
Baby Green Beans, Carrots, and Oven Roasted Tomatoes
Red Potato Cake:
5 lbs. Red Potatoes
¾ Cup Heavy Cream
8 ounces Freshly Grated Parmesan
Salt and Pepper to Taste
Season Filets with salt and freshly ground pepper. Pan sear each medallion in smoking hot olive oil, about 2 minutes on each side or until desired doneness.
Meanwhile, fry red potato cakes in non-stick pan with a little clarified butter until golden brown on each side.
Place potato cake on center of plat. Filet goes on top of potato cake. Drizzle glace around filet and place steamed vegetables on top.
Red potato cake:
Cover potatoes with cold water and bring to boil. Reduce heat to simmer and cook potatoes until just tender. Drain and cool to room temperature.
Shred cool potatoes with the big hole of a box grater, skins on.
Mix ingredients together until well combined. Form into 4 ounce each potato patties and refrigerate.
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