FILLET MIGNON
2 k beef tenderloin (cut to fillet mignon at 150 g per serving)
Salt and freshly ground black pepper
Canola oil
2 tbsp
13 pcs Smoked bacon
1 cup red wine
½ cup unsalted butter, cube
2½ cups chicken stock
3 cups water
½ tsp Minced garlic
1½ cup polenta
8 tbsp unsalted butter at room temperature
2 tbsp mascarpone
2 tbsp Parmesan cheese
2 tbsp minced chives
Salt and freshly ground black pepper
Flour for dusting
4 cups brown stock
2 tbsp minced shallots
1 tbsp Italian parsley, brunoise
¼ cup Beurre Monté
Salt and freshly ground black pepper
VEGETABLE GARNISH
32 1-inch carrots, batonèt (1” x ¼“)
24 celery stalks, batonèt
24 turnips, batonèt
32 beets, Parisienne balls
2 tsp. Unsalted butter
Pinch of sugar
1 tbs. canola oil
1/3 cup Beurre Monté
1 tsp chives, brunoise
2 tsp. Chives, brunoise
BEURRE MONTÉ
INGREDIENTS
¾ cup unsalted butter, chunks
2 tbsp water
Bring water to a boil in an appropriate-size saucepan.
Reduce the heat to low and begin whisking the chunks of butter bit by bit to emulsify.
Once you have established emulsion, you can continue to add the butter. Keep the level of heat gentle otherwise the beurre monté will break. Hold in a warm place.
PROCEDURES
- Preheat oven at 475°F. Season both sides of the beef with salt and pepper. Wrap 1 strip of bacon around the sides of the tenderloin and secure with a toothpick.
- Sear the meat on both sides (up and down) until golden brown. Deglaze with wine and add butter. Finish off in the oven for 20 minutes Remove from the oven and keep warm.
POLENTA
- Bring the chicken stock, water, and garlic to a boil in a saucepan. Whisking constantly, pour in the polenta.
- Simmer and cook the polenta over low heat, stirring occasionally for 25-35 minutes or until polenta is thick and smooth.
- When the polenta is cooked, stir in the butter, mascarpone, Parmesan cheese, chives, and season to taste.
- Spread the polenta in a 9 x 13-inch baking pan. Let it cool to room temperature, then cover the surface with plastic wrap and refrigerate.
- Place the carrots, celery, and turnips in a pot of lightly salted cold water, bring to a boil and cook until tender.
- Cook the beets in a separate pot. Remove the blanched vegetables and place in a bowl of ice water (beets in a separate bowl of ice water).
SAUCE
- Strain the stock through a
- Remove any fat that may have solidified on top of the braising liquid. Place in a pan, heat slowly to a simmer, and reduce liquid until it is a deep red brown, thick and glossy and reduced to 2 cups.
ASSEMBLY
· With a 2-inch round cutter, cut 8 rounds from the polenta. Brush the pieces of beef with mustard and dredge with breadcrumbs.
· Heat about 1/8 inch of canola oil in each of two ovenproof skillets over medium heat. Coat the polenta with flour, patting off any excess.
· Cook for 2-3 minutes on each side or until evenly browned and hot.
· If the polenta browns before the centers are hot, the skillets can be placed in a 350°F oven to finish cooking.
· Drain the vegetables. Melt the butter with the sugar in a small skillet. When the butter is hot, add the garlic cloves and sauté for 2-3 minutes over low heat, until golden brown. Set aside.
· Heat the canola oil in a skillet until hot. Sauté the blanched vegetables over medium heat until slightly colored. Drain the oil from the skillet, lower the heat, and add the beurre monté and the chives. Keep the vegetables warm over low heat; do not boil!
· Warm the sauce in a small saucepan. Stir in the shallots, parsley, and beurre monté. Season to taste.
· Center a pool of sauce at the center of the plate. Top with a round of polenta, and cover with a piece of beef. Stir the beets into the warm vegetables and place on top of the beef.
· Sprinkle with chives.
