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Filet Mignon Benedict


FILET MIGNON BENEDICT
Fleming’s Prime Steakhouse Recipe

Main Dish:
4 buttermilk biscuits, split
3 tablespoons butter
1 hash brown
8 tablespoons stewed tomatoes
2 slices Filet Mignon (see recipe below)
8 Poached Eggs (see recipe below)
8 ounces Bearnaise Sauce (see recipe below)
1/2 teaspoon chopped parsley

Split the buttermilk biscuit with a fork then spread with the butter. Place on a half sheet pan and back in a 350 degree oven for 6 to 7 minutes to a golden brown and just soft in the center. Reserve the center, reserve. Prepare the hash browns according to the recipe, reserve warm. Set the split biscuit on the 4 plates then place 1 tablespoon of tomato on top of each half. Slice the whole tenderloin into 1/4 inch wide portions then place 1 slice on top of each biscuit. Prepare the poached eggs then place 1 on top of each slice of meat. Ladle 2 tablespoons of Bearnaise Sauce over each egg. Set the hash browns on the plate. Garnish with chopped parsley.

Roasted Tenderloin:
2 pound whole tenderloin, trimmed
1/2 tablespoon kosher salt
2/3 tablespoons coarse black pepper

Clean the tenderloin by removing the silver skin and any excess fat but the chain remains on. Remove part of the tail and head so that the ends are 2 inches wide. Season all sides of the remaining tenderloin with salt and pepper. Place on a sheet pan then roast in a 400 degree oven for 20 to 25 minutes. Pull out of oven and allow to rest.

Poached Eggs:
1/2 gallon cold water 
1 1/2 tablespoon white vinegar
8 eggs

Bring water and vinegar to a low boil. Crack the eggs into a bowl then carefully place into water.
Allow to cook for 2 to 3 minutes. Pull out with a slotted spoon and reserve in a warm place.

Bearnaise Sauce:
2 shallots, minced
1/4 cup white vinegar
1 bay leaf
2 tablespoon tarragon, dry
1/4 cup eggs yolks, pasteurized
6 ounces butter, lightly salted, soft
2 1/2 teaspoon lemon juice
1/2 pinch white pepper
pinch cayenne pepper
1/2 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce

Mince shallots and place in a sauce pot with the vinegar, bay leaf and tarragon then bring to a boil. Reduce the heat and simmer until mixture is almost dry. Pull out the bay leaf and allow the reduction to cool. Place a sauce pot on the stove with water and bring to a boil. Place the eggs in a mixing bowl and place over the water. Mix the eggs vigorously with a wire whip until smooth and thick. Slowly add the softened butter into the whipped eggs whisking as the butter is added. Continue until all butter is added. Add lemon juice, white pepper, cayenne pepper, Worcestershire, Tabasco and Tarragon reduction into the whipped eggs.

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