Filet Mignon with White Cheddar Au Gratin Potatoes & Roasted Vegatbles
This is one of my favorite plates using prime beef, young vegetables, and extra sharp cheddar cheese au gratin potatoes. The Chianti reduction brings all the flavors together.
Dinner for 2
Always use the freshest ingredients possible.
2 8 oz Filet Mignon
1 Bunch Asparagus (Trimmed)
4 Baby Snip Top Carrots
3 lbs Idaho Potatoes (Sliced Thin)
2 Cups Heavy Cream
2 Cups Whole Milk
1 Cup Shredded Sharp Cheddar Cheese
2 oz Melted Butter
2 Tbsp Fresh Chopped Herbs (Basil, Thyme, and Parsley)
2 Cups Chianti Wine
3 Tbsp Cold Butter
Salt & Peppers to Taste
For Au Gratin:
Preheat your oven to 325°. Wash your potatoes under cool running water with a vegetable brush freeing all dirt and debris. Using a mandolin, slice your potatoes cross ways in thin slices. Reserve the potatoes in cold water. In a pot of gently boiling water add the potatoes and cook for 5 minutes or until slightly tender. Cool on a sheet pan under refrigeration. In a small sauce pan over medium-high heat add 2 ounces of melted butter and the 2 ounces of flour together and whisk until the consistency is like wet sand. Add the milk and the cream to the sauce pan and reduce heat to a medium temperature. Whish every minute or two making sure nothing is sticking to the bottom or in the corners. Add Fresh herbs, salt and fresh ground peppers. In a large mixing bowl add the potatoes and the cream mixture. Mix gently till well incorporated. In a lightly greased 8x12 lasagna pan alternate layers of potatoes and shredded cheese. Make sure to finish with cheese on top. Cover in foil and bake for 50 minutes. Make the day before, cut desired
Size and reheat in 350° oven for 10 minutes.
Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated. Bake in the preheated oven until just tender, or cook to your desired degree of doneness, 40 minutes to 1 hour.
In a small sauté pan over medium-high heat add a splash of olive oil and the trimmed asparagus and season with salt and fresh ground pepper to your taste. Turn asparagus over after 1 ½ to 2 minutes and finish with a tablespoon of butter and a squeeze of lemon.
For Chianti Reduction:
In a small sauce pan over medium heat add 2 cups of Chianti and reduce to a ¼ cup and finish with a tablespoon of butter. Can be done in advance and stored in a sealed container.
For Filet Mignon/strong>
Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large sauté pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter.
Using a large square plate place the potato au gratin slightly right of center. Place the butt end of the asparagus against the left side of the potatoes. Lean the filet over the asparagus and against the potatoes. Lean the carrots against the potatoes over the asparagus as well in front of the filet. Drizzle the Chianti reduction around the outside of the items. The eat and enjoy!!!