Like a lot of others (no, not the bad element on Lost, more like all the rest of us) I am comforted when a restaurant offers a filet mignon that is presented with a twist unique to their own inspirations. This filet is both unique and loaded with tradition, and it answers all of your needs in a great steak. If your watching the entrees as they pass your table on their way to some waiting hungry diner (and we all are), you’re ooing a little at how wonderful this dish looks. I’ve always felt a steak is capable of a stately and proud appearance, capable of humbling one and making you feel ‘not worthy’. But, I can get over that in a hurry and, easily enjoy every bite. The night I ordered the filet it was presented on a bed of spinach with an infusion of garlic which made me feel like I’d just won some award. The accompanying mashed potatoes were also sporting a garlicky mantle and I knew this could only get better. And it does. The demi-glaze which supports the spinach and filet completes the picture, and it does make a beautiful picture. Best of all, this can be made at home and I’m sure it would make Chef J happy to know you’ve given it a try. Jump to the end of the recipe below and start with the potatoes and demi-glaze so everything will be finished together.
Fire Roasted Filet of Beef
serves 4
- 4 8oz filet of beef
- 2 bags of fresh spinach
- garlic
- 4 large Idaho potatoes
- 1 stick of unsalted butter
- 1 cup shredded gruyere cheese
- 1/2 cup buttermilk or milk
Demi-Glaze
- beef bullion cube
- beef or veal demi-glaze
- 2 small onions
- 2 shallots
- 3 garlic cloves
- 4 oz. brandy
- salt and pepper and sugar to taste
Add the whole (peeled or unpeeled) potatoes to unsalted water and bring to a boil. Salt breaks down the structure of the potatoes at this point, they will be seasoned later. While the potatoes are boiling, heat 2 tbls. 10% oil combination in a pan, drop in a few cloves of garlic until soft but not crispy, remove from the heat, but leave the garlic in the oil to flavor the oil. Save this oil, you should find a use for it soon. When the potatoes are just past fork tender, but still able to be picked up with tongs, strain off the water, keep the pot, but turn the fire off. Add 1 stick of unsalted butter to the pot (1 stick for 4 potatoes) and return the potatoes. The heat from the potatoes will melt the butter. Use a masher smash the potatoes but don’t try to kill ‘em. Excess mashing will break down the gluttens and adversely affect the flavors. Add the shredded gruyere and roasted garlic, mash a bit more. Add 1/2 cup of butter milk or whole milk, mash a bit more to combine and, now we can season with salt and pepper.
Season the filets with salt and pepper and, on the hot side of your grill, cook for 3 minutes on each side. To achieve nice grill marks on your filet move to a different (but still hot) part of the grill and sear for 1 1/2 minutes at 1 o’clock and again at 11 o’clock to produce great grill markings.
Finish the filets in a 450 degree oven for 3 to 5 minutes to achieve an internal temperature of 125 degrees. Your steaks will be medium rare.
Saute the chopped garlic in a 10% olive oil to vegetable oil combination until golden. When you use 90% vegetable oil you are able to saute over a hotter flame without burning. Olive oil burns at a lower temperature than vegetable oil, but you can mix a small amount of olive oil with the vegetable oil for added flavor. Add 2 heaping handfuls of spinach to the garlic. The spinach will reduce quickly so attend to this constantly and keep stirring. Remove from the heat, add salt and pepper and toss.
Pick up a beef bullion cube and a pre made package of demi-glaze. That is unless you absolutely must make your own demi, and if so settle in for a long but loving adventure. Call Chef J at Gabrielles and he will explain the process to you in painstaking detail, but he will love to help you. In Old Saybrook, I’ve seen the demi-glaze at Walts Market and, in Essex I’ve found in at Bennie’s Farm Market. Both great places to shop and support your local merchants. Here’s a yummy way to quickly add great flavor to your steak with a melted onion brandy jus. Dissolve one beef bullion cube in 2 cups of boiling water and combine with the demi glass, heat and reduce until the mixture can coat the back of a spoon. Saute in a 10% oil mixture 2 small onions, 2 shallots and 3 garlic cubes (sliced north to south). When this mixture is softened add 4 oz. of brandy and flame it off. Be sure and be safe, take the pan off the heat when you add the brandy. Reduce by 1/4 then season with salt and pepper and sugar. Add this to the demi-glaze and get ready for the fruits of your labor. As E.F. Schumaker would say, “Good work is the essence of real enjoyment.”
