Filet Mignon Brochette

Fleming's Prime Steakhouse Recipe

Tenderloin Brochette: (makes 10 portions)
10 shallots                                                          
4 tablespoons herb olive oil                                              
1/4 cup red wine                                          
20 button mushrooms                          
20 mini colored sweet peppers                    
1 1/2 cups Filet Marinade (see recipe below)          

Filet Marinade: (makes 10 portions)
1 cup soy sauce                                        
2 cups herb olive oil  

Marinade Preparation: Combine soy sauce and herb olive oil in a blender and  mix for 20 seconds on high speed. Place into a container and refrigerate until use. Marinade will keep up to 7 days.

Tenderloin Brochette Preparation: Cover 8 inch bamboo skewers in a container with hot water for 30 minutes. Select shallots that are 2 inches in diameter and 2 to 3 inches long. Cut in half lengthwise keeping each half intact. Heat herb oil in a large saute pan over medium heat and lay shallots cut side down in pan. Cook for 6 minutes. Add the wine, cover the pan then cook 4 minutes. Pull off the heat and allow to cool with the lid on. Select the largest button mushrooms and clean. Cut off the stem to 1/4 inch long. Cut filets in half.

To assemble: Slide rounded side of shallot half onto bamboo skewer leaving 1 1/2 inches of the skewer on the end. Next add 1 piece of filet, then the mushroom, then the second piece of filet, then finish with the mini sweet pepper. Use a mix of pepper colors. Place skewers in pan and pour marinade over the top. Toss brochettes in the marinade a few times for 2-3 hours. Remove the brochettes from the marinade after 24 hours and place in a container to refrigerate until use. Skewers will keep up to 2 days.

Basil Pesto: (makes 2 1/4 cups)                                          
3 ounces basil leaves                                            
1 tablespoon garlic, minced                                                      
4 ounces Parmesan cheese, grated                  
3 tablespoons egg yolks, pasteurized                              
1/4 cup lemon juice                                                
2 teaspoons kosher salt                                                  
1 teaspoon ground black pepper                                            
1 cup olive oil

Basil Pesto Preparation: Remove the basil leaves, then chop and place in blender with the minced garlic, shredded parmesan cheese, egg yolks, lemon juice, salt and pepper. Mix on low speed for 1 minute, scrape the sides of the blender. Then while on speed 1, slowly add in oil until emulsified. Place into a container and refrigerate until use. Pesto will keep up to 3 days.

Final Plating: Season brochettes with salt and pepper blend. Place oil in a pan on top of broiler then sear brochettes for 2 minutes on each side. Place the brochettes on a metal plate and cook in an oven at 400 degrees for 2 minutes for medium rare or longer for the desired temperature.

Mix hot mashed potatoes with pesto in a small bowl then place in the center of a large hot oval plate. Place the first brochette on the potatoes so that the "handle" side of the brochette is elevated off the plate. Prop the second brochette against the first in an "X" pattern to the left of the potatoes. Ladle Madeira sauce over each brochette. Garnish with chopped parsley.

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