Fillet Mignon and Beef Tartar

Fillet Mignon and Beef Tartar

Ingredients:

Fillet Mignon: 4oz

Herb Salad: For Garnish

Port Wine Reduction: a Little

Veal Glace: A little

Basil Oil: Few drops

 For Prime Beef Tartar (For 16 Portions)

Lean Prime Beef Hand Chopped: 1Lb

Mustard stone ground: 2 Tbsp

Capers: 1tsp

Chopped Garlic: 2 Ea

Worcestershire Sauce: 1 Tsp

Brunnoise Red Onions: ¼ cup

Anchovies (Drained): 2ea

Virgin Olive oil: 1/4 Cup or as required.

Ground Black Pepper: ½ tsp

Chopped (Unpeeled fresh) Garlic: ½ Tsp

Egg Yolk: I Ea

Parmesan Slivers: 32 Ea

Lettuce Mache Baby: For Garnish

For Dressing for the Beef Tartar:

Veal Jus: 2Tbsp

Stone Ground Mustard: ½ tsp

Chopped Red Onions: ½ Tsp

Chopped Garlic: ½ Tsp

Chipped Capers: ½ Tsp

Mustard: ½ Tsp

Basil Oil: 1Tbsp

Sherry Vinegar: 1 Tsp

Chopped Parsley:

Chopped Tarragon:

For Onion Streusel:

Sugar Brown: 3 Oz

Apricot Dry: 2 Oz

Peach Dry (Canned Ones can also be used): 2Oz

Fresh Brioche Crumbs: 12 Ea

Cardamom: 1 Ea

Cloves: 2 Ea

Rosemary: 1 Small Sprig

White Pepper Powder: To Taste

Red Wine: Little

Butter unsalted solids: 1 oz

Fried Onions: 1 Tbsp

For Hazelnut Crusted Potato & Sauerkraut Croquette: (Portions: 18 Ea; for 1 Oz of Potato tartar, use 1 Tsp of sauerkraut Stuffing)

Steamed Baking Potato (Medium Sized): 6 Ea

Chopped Red Onions: 1 Tbsp

Lemon Juice: 1Fl Oz

Chopped Chives: 1 Tsp

Salt: To Taste

White Pepper Powder: To Taste

Panko Bread Crumbs: For Crumbing

Hazelnut Powder: 1 Cup

Oil for Frying:

For The Sauerkraut Stuffing: (Allow 1 Tsp per Portion)

Bacon: ½ Tbsp

Proscuitto: ½ Tbsp

Chopped Red Onions: 1 Tbsp

Roasted Garlic: 9 Ea (Cook garlic with skin in butter as for Free Range chicken, remove peel and reserve)

Bay Leaf: 1 Ea

Juniper Berries: A few

White Wine: 1 Fl Oz

 Chicken Stock: 4 Fl Oz

Chinese cabbage: 4 Oz

Port Wine & Veal Glace Reduction (For béarnaise ice Cream):

Port Wine: 200 Ml

Veal Glace: 24 Oz

For Béarnaise Ice-Cream:

Milk: 1 liter         

Heavy cream: 1 liter

Egg yolk Fresh: 20 Ea

Sugar: 8 Oz

Stabilizer: 1 Oz

Béarnaise Sauce: 80%, Ice Cream Mix-20 %

Note: Make the béarnaise sauce and strain it through chinois, before using it for the Ice – Cream.

Spiced Meat Jus:

Use the Veal au Jus (Flavored with thyme)

Procedure:

Meat Jus Vinaigrette

·         Mix Veal Jus, chopped red onions, parsley, tarragon, stone ground mustard, olive oil, sherry vinegar and season to taste.