Jean Georges
1 Central Park West
New York,NY

Filet Mignon with Artichoke and Black Truffle Crumbs, Truffle Jus
Chef Jean-Georges Vongerichten of Jean Georges – New York, NY
Adapted by StarChefs

Yield: 4 Servings

  • 4 large artichokes
  • 4 cups water
  • 1 lemon
  • ¼ cup olive oil
  • 1 medium onion, sliced
  • 1½ cups dry white wine

    Artichoke and truffle crumbs:
  • 3 artichokes, cooked
  • 1 Tablespoon black truffle, brunoise
  • 2 Tablespoons bread crumbs
  • Salt and pepper

  • Artichoke vinaigrette:
  • 1 artichoke, cooked
  • 2 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • Salt and pepper
  • Artichoke cooking liquid

    Filet mignon:
  • 4 prime filet mignons
  • Salt and pepper
  • ½ cup jus roti, heated
  • 1 Tablespoon truffle juice
  • 1 Tablespoon chopped truffles

For artichokes:
Trim artichokes down to the hearts with stems and cut into sixths. Reserve artichokes in a bowl of lemon water to prevent discoloration. Heat a sauté pan over medium heat and add olive oil. Cook onion until translucent. Lay the artichokes on top of the onions and then pour in the wine. Bring to a boil, turn the heat to low, and cover. Cook for 30 to 45 minutes. Remove artichokes from cooking liquid and set aside. Reserve cooking liquid for vinaigrette.

For artichoke and truffle crumbs:
Remove and cut stems from 3 of the 4 cooked artichokes into brunoise. Mix chopped stems with truffles, bread crumbs, salt and pepper.

For artichoke vinaigrette:
Blend 1 cooked artichoke with olive oil and lemon juice in blender or food processor. Add cooking liquid as necessary to desired consistency. Season with salt and pepper.

For filet mignon:
Heat a large, oven-proof sauté pan over medium-high heat with 2 Tablespoons olive oil. Generously season filets with salt and pepper. Sear filets until brown, about 4 to 5 minutes on each side for medium rare (the internal temperature should be 120 to 130°F.)

Top filets with breading and brown under salamander or broiler on high. Place filet mignons on plates. Add truffle juice and chopped truffles to jus roti and spoon on plate. Drizzle plates with artichoke vinaigrette.

Wine pairing:
A full-bodied Barbera or Barbera-Nebbiolo blend such as the Rocche dei Manzoni "Bricco Manzoni" 1997


   Published: January 2005