Seared Fillet MignonAurora Catering's

Fillet Mignon Tips in Diane Sauce, Cooked at an Action Station  

Yield - 50-75 HDO (hors'-d-oeuvres) Servings   

Chef's Notes:

For this recipe you do not need to purchase Choice or Prime grade beef tenderloin.  I would use no-rolled or select, you can even use Australian or New Zealand beef.  Why? You may ask.... It's because the beef is cut into small/bite sized pieces and marinated with alcohol, this will tenderize and flavor the meat in an hour. See additional More Chef Notes: at the bottom of the page.

 

BTW, if you don't need that many HDO servings.... Then I would cut out the middle (most tender section of the fillet) and slice into your desired thickness for steaks.. Securely wrap in film and freeze.  In that way you would only use the end cuts (usually the less tender section of the muscle) for your HDO Tips!

 

This is an easy dish to cook, but the prep MUST be done in advance...  Have all of your choices planned and at your disposal... You can't do it while cooking.

 

Marinade Ingredients

1/4 CUP MUSHROOM SOY (Pearl River Bridge Brand - Preferred)

2 TBSP CHOPPED GARLIC in OIL (Christopher Ranch Brand - Preferred)
1 TBSP COARSELY GROUND BLACK PEPPER
1/4 CUP SCOTCH WHISKEY (OR other smoky flavored whiskey .... See Chef Notes)

2 TSP WHOLE DRIED THYME LEAVES
1 TBSP RED PEPPER FLAKES
2 TSP WHITE PEPPER
1 TBSP EXTRA VIRGIN OLIVE OIL

Steak Ingredients
1 - 7 LB WHOLE BEEF TENDERLOIN (Vacuum Sealed)
1 LB WHOLE MUSHROOMS (Baby Bella OR Button, washed and free of debris)

Steak Diane Sauce Ingredients
1 -1/2 CUP BEEF AU JUS (OR 1 TBSP Beef Base dissolved in water)
1 CUP  ONIONS (Chopped fine)
2 TBSP CREOLE MUSTARD 
1 BUNCH GREEN ONIONS  (Chopped) 
1 PINT HEAVY WHIPPING CREAM 
 

Method

Thoroughly mix all marinade ingredients in a large stainless steel bowl and set aside.

 

Remove the beef from the cryovac packaging.  Wash the meat thoroughly under cold water, then allow to air and rest for about 5 minutes...  Don't be alarmed by the initial smell of the meat, the meat needs to "breath" and absorb oxygen.. it will assume a bright red color and the musky smell will dissipate. 

 

With a sharp flat chef's knife (but I use a 2in. Asian clever.) remove the silver skin and any gristle.  With the ends of the fillet I cut into 3/8 inch medallions, then cut into quarter rounds.  With the center tender portions of the fillet I cut into 1 inch cubes... I do this by feel.... when the knife cuts through the meat easily, but when I feel more resistance, I cut it into medallions.   Place meat in the marinade bowl along with the mushrooms, mix.  Tightly cover the bowl with film, and refrigerate for at least an hour, but not more than 24 hours.

 

WHEN READY TO COOK AND SERVE..... Over high heat, allow the skillet to get very warm but not burning.... With a slotted spoon, add the meat and mushrooms, enough to cover the bottom of the pan but do not over crowd.  Sear the meat and mushrooms untouched for about a minute, gently turn over and sear for about 30 seconds.  The meat should be cooked "Rare".

 

Add an appropriate amount of the beef stock and onions  (equal in ratio to as much meat that you seared) , it will immediately start to bubble, reduce by half.  Then add the Creole mustard, green onions and cream: gently stir to coat the meat and mushrooms, reduce to a gloss.   Empty skillet into chaffer,  wipe the pan clean, continue cooking until all meat, mushrooms and sauce are cooked: as needed.

 

Presentation Ingredients (Served in small bowls on the side)

FRESH CURLY PARSLEY (Chopped fine)
1 LOAF BAGGET or BAGEL CHIPS, (Sliced into medallions, seasoned if desired, toasted, displayed in a basket)
LOT - LONG FRILLED TOOTHPICKS 
LOT - ANCHOVY FILLETS
BLUE CHEESE CRUMBLES  (I hate blue cheese, it smells like a grammar school science project)
LOT -  CAPERS
LOT - BLACK and/or GREEN OLIVES (Pitted, Whole)
LOUISIANA HOT SAUCE (DUH!!)

 

Plate Presentation

In a 12 inch circular chaffer, pour out the cooked meat and mushrooms, arrange beef, garnish with chopped parsley and serve with the other presentation ingredients on the side.

 

Alternate Presentation Ingredients

I like to have on my station several choices for flavorings... especially sesame seed oil (I almost put it in the Diane Sauce Ingredients portion of the recipe) Other choices can be...

CREAMED GRITS or MASHED POTATOES

LOT SESAME SEED OIL
SPRIGS OF FRESH SPANISH TARRAGON
DRIED - MIXED COLORED BELL PEPPER FLAKES
LOT SPANISH CAPERS
BLACK OLIVES (Pitted, Whole)

 

Chef's Notes:

This is an easy dish to prepare for a party.  Remove the beef from refrigeration about an hour before searing.  (This will allow the meat to come to room temperature before cooking.)  Then sear it!!

 

I like doing the cooking on a Chef manned action station.  I also like having two of the Asian tabletop butane burners that use the hairspray style butane bottles, this gives me more flexibility when I have a large crowd.  I also like to use 12 inch Teflon skillets, they hold plenty of ingredients, but do not oversize the burners.  Cooking in that kind of skillet allows me to wipe it clean with a towel and reuse while it is still warm.

 

I use Scotch Whiskey because it has a great roasted/charcoal flavor.

 

Serve IMMEDIATELY after cooking!! 

 

Thanks to Chef Ricky for helping me fix this recipe!

 to Home Cookin' Page or Return to Table of Contents

Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Copyright 1995 -2017 [Aurora Catering, Inc]. All rights reserved.
Revised: January 06, 2017
This page has been visited