Grilled
Beef Filet with Potato Gratin,
Spinach, Green Peppercorn-Brandy Sauce
with Blue Cheese Butter
By
Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
Made
with:
CulinArte Veal Glace
Maytag Blue Cheese Butter
Washington Premium Hereford Beef
Ingredients:
1 (about 5 lbs.) Beef Filet (trim into 8 oz.
Filet Steaks, use scraps for carpaccio)
TT Salt
TT Pepper
TT Olive oil
1 tbls. Parsley (chopped)
1 tbls. Rosemary (chopped)
1 tbls. Sage (chopped)
1 tbls. Thyme (chopped)
Procedure:
Season steaks with salt, pepper , olive oil
and the herb mix, grill filets (steaks) to desired
temp. (medium rare is recommended).
Green
Peppercorm Cognac Sauce Ingredients:
1 lb. CulinArte Veal Glace
2 cups Red Wine
2 TB Red Wine Vinegar
1/2 cup Cognac
1/4 cup Shallots (diced)
4 tbls. Butter
TT Salt and Pepper
4 tbls. Green Peppercorn
Procedure:
Slice yukon gold potatoes, thin, place into
large mixing bowl, season with rosemary, salt,
add heavy cream, add half tbls. black pepper,
and one tsp of grated nutmeg. Toss well. Layer
potatoes into buttered baking dish. Cover with
foil, bake at 325 for one hour. Remove from
oven, mix parmesan and bread crumbs, and remaining
half tbls. of black pepper, sprinkle on top
of gratin, place back in oven for additional
20 minutes. Keep warm, reserve till needed.
Spinach
Ingredients:
3 lbs. Spinach (cleaned, remove stems)
1 tbls. chopped shallots
2 tbls. Butter (unsalted)
TT Salt
TT Pepper
TT Nutmeg (grated)
Procedure:
In a large pan, melt butter, add shallots, cook
until softened. Add spinach, salt, pepper and
nutmeg, and cook until spinach is wilted. Cook
for additional one minute, drain spinach in
a colander, keep warm until needed.
Maytag
Blue Cheese Butter Ingredients:
4 oz. Blue Cheese
4 oz. Butter (unsalted)
1 tspn. Black Pepper
1 tspn. Rosemary (chopped)
Procedure:
Place all ingredients in mixing bowl, mix well
until it is whipped. You can whip by hand, or
by electric mixer.
To
Plate:
Cut gratin into squares, place one square onto
plate, place half cup of cooked spinach next
to gratin.Place filet on plate, and add 2 tbls.
butter to warm sauce. Put sauce over filet (use
2 oz.), and garnish with one ounce of blue cheese
butter. And serve.
Other
Great Chef
Recipes:
Ahi
Cones
Beef
Filet of Carpaccio with Mustard Aioli,
Asparagus Salad, Truffle Oil and Reggiano Parmesan
Duckling
Trio with Huckleberry Jus
Grilled
Beef Filet with Potato Gratin, Spinach,
Green Peppercorn-Brandy Sauce with Blue Cheese
Butter
Mussels
in Golden Saffron Broth
Red
Wine Braised Oxtail with
Carmelized Root Vegetables, and Garlic Mashed
Potatoes
Pumpkin
Soup
Southern
Fried Chicken Breast with Red Flannel Vegetable
Hash, and a Hen of the Woods Mushroom and Sherry
Sauce
Other
Related Links:
Fish
Tips from the Chef
Seafood
Appetizer, a Great Start to a Classic Meal
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