Filet Mignon with Red Wine Sauce and Truffled
Grape Salad
Chef de Cuisine Eric Kaplan of Bull and Bear – New York,
NY
Adapted by StarChefs
Yield: 6 Servings
Ingredients:
Truffled Grape Salad
- 1 bunch red grapes, halved
- ½ bunch flat leaf parsley, leaves only
- 2 Tablespoons sherry vinegar
- ¼ cup olive oil
- Salt and fresh pepper to taste
- 1 ounce fresh black truffles, shaved thin, for garnish
Sauce
- 3 cups red wine
- ¼ cup red wine vinegar
- ¼ cup red grape juice
- 1 clove garlic, peeled and crushed
- 1 shallot, minced
- ¼ cup butter, cubed
- Salt, cayenne and white pepper to taste
Beef
- 6 (6 ounce) filet mignons
- Canola oil
- 2 Tablespoons kosher salt
- 1 Tablespoon coarse grind black pepper
- 2 Tablespoons butter
Method:
For Grape Salad:
Combine all ingredients except shaved truffles and set aside until service.
For Sauce:
In small saucepan combine wine, vinegar, juice, garlic and shallot; heat
until sauce reduces by half. Remove from heat. Whisk in butter. Season
with salt, cayenne and white pepper. Keep warm until service.
For Beef:
Brush filets with Canola oil and season liberally with salt and pepper.
Grill or sauté filets to 120°F degrees for rare, 130°F
for medium. Brush with butter.
To Serve:
Serve filets with red wine sauce on plate, and a spoonful of grape salad
on top. Shave truffles over top.
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