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Filet Mignon With Blue Cheese & Cranberry Spice Gastrique

by , Chef, Lucky Restaurant, Roanoke, Virginia

Filet Mignon With Blue Cheese & Cranberry Spice Gastrique

Serves 2

    • Filets
    • 2 (4- or 6-ounce) Certified Piedmontese filet mignon steaks
    • 4 tablespoons butter
    • 2 tablespoons chopped parsley
    • Sea salt to taste
    • Black pepper to taste
    • Drizzle of vegetable oil
    • Chunk of your favorite blue cheese

    Melt the butter with the parsley and a pinch of salt, then set aside. Heat a pan to high heat. Lightly coat the filets with vegetable oil and season with salt and pepper. Sear the filets for 3 to 4 minutes on each side. Once seared, remove to a sauce pan and baste in parsley butter. Top with blue cheese and let rest for 5 to 10 minutes. To serve, place the filets under a broiler for 45 seconds to melt the cheese. Spoon a little Cranberry Gastrique (recipe follows) alongside the filets and serve with Roasted Celery Root (recipe follows).

      • Cranberry Gastrique
      • 1½ cups sherry vinegar
      • ½ cup sugar
      • 6 ounces dried cranberries
      • 1½ teaspoons orange zest
      • 1 star anise
      • 4 whole allspice berries
      • 4 whole cloves

      In a saucepan, simmer all ingredients for 30 minutes. Remove from heat and puree. Serve warm.

        • Roasted Celery Root
        • 3 pounds celery root
        • 1/3 cup butter
        • Coarse sea salt to taste
        • Black pepper to taste

        Pre-heat oven to 450°F. Wash and peel off the outside layer of the celery root and cut into large match sticks (like French fries). In a roasting pan, melt the butter in the oven for a few minutes, then remove and add celery root, salt, and pepper. Stir in the butter and roast for between 1 hours and 1 hour and 15 minutes, stirring occasionally.

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