Seared Filet Mignon with Sauce Bordelaise and Fries
INGREDIENTS
120 grams chickpea flour (1 cup)
2 each 4 oz filet
2 tbsp canola oil
as needed salt & black pepper
Sauce Bordelaise
40 g shallots, sliced
1.5 oz cracked black peppercorn, mignonette
1 sprig thyme
1 ea bay leaf
9 oz red wine
9 oz brown sauce/espagnole
2 tbsp butter, cubed and cold
as needed lemon juice
Garnish
Parsley, finely chopped
Directions
Filet
Season the filets with salt and pepper.
Heat a saute pan with the oil over high heat. Place the beef in the pan, being careful not to overcrowd the pan. Cook to desired doneness.
Remove to resting rack.
Bordelaise
Add everything but the brown sauce to the hot saute pan. Reduce to au sec. Add the brown sauce and simmer for an additional 10 minutes.
Pass through a chinoise and season with salt and a little lemon juice.
Bring back to a simmer, remove from heat, and mount with butter.
Service
Check temperature of filet. Flash in a hot oven if it has cooled too much.
Slice and plate with fries and Sauce Bordelaise.
FRIES
Ingredients
2 ea Idaho potatoes
as needed salt
Directions
Prep
Cut the potatoes into classic french fry cuts: 3in x 1/4in x 1/4 in.
Soak the potatoes in cold water for ten minutes then rinse until the water runs clear.
When ready to cook, drain and dry thoroughly.
Blanch
Heat fryer to 300o F
Blanch potatoes, in batches, until they are tender but not browned. Do not overcrowd the fry basket. Time will vary on size of french fry. Batonnet ~3 minutes.
Drain fries and transfer to sheet trays lined with paper towels.
For Service
Raise fryer temperature to 360 F
Working in batches, fry potatoes until they are golden brown and crispy.
Drain well, transfer to large mixing bowl and immediately season with salt.
