Cajun Filet

J. Gilbert's Restaurant Recipe

1 (8 oz.) steak filet
2 tablespoons garlic butter
1 tablespoon Cajun seasoning

Filet instructions: Heat a cast iron skillet until very hot. Hand press the filet to about 1 inch thick. Soften the garlic butter and smear filet with softened butter. Coat both sides of the filet with the Cajun seasoning. Place in skillet and blacken to preferred temperature.Plate the filet and set aside.

1 portion of Poblano Au Gratin Potatoes
2 tablespoons garlic butter
3 oz. shiitake mushrooms, stemmed,  1/4 inch sliced
1 tablespoon sliced scallions
1/4 teaspoon black pepper medium grind
1 1/2 ounce port/sherry wine
2 ounces chicken broth

Vegetable instructions: Microwave desired portion of potatoes until hot. Place under salamander for 30 seconds to crisp cheese. Add the potatoes to the plated dish, set aside. In a separate pan, heat the garlic butter to saute. Add the mushrooms and quickly saute. Add the scallions, black pepper, port/sherry wine and chicken broth. Reduce for 30 seconds. Once finished, pour sauce over plated steak and serve.

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