Kosher Mock Filet Mignon Two Ways

Kosher Mock Filet Mignon Two Ways

Chef Erica demonstrates how to prepare a Kosher Dry Aged USDA Prime Mock Filet Mignon Ribeye with a classic red wine reduction sauce. This premium cut from Prairie Street is prepared two ways: as individual medallions and as a whole Chateaubriand roast.

In this recipe, Chef Erica shows how to cut individual filet medallions and tie a Chateaubriand. The cooking method uses a live fire with a cast iron pan, and includes a classic red wine reduction sauce and grilled asparagus.

Ingredients

• Prairie Street's Kosher Dry Aged USDA Prime Mock Filet Mignon Ribeye
• Kosher salt
• Black pepper
• 1 minced shallot
• Olive oil
• ½ cup kosher red wine
• ½ cup beef stock
• Asparagus bunch
• Sprig of rosemary
• 2 pats of kosher vegan butter

Preparation Instructions

Step 1: Prepare the Meat

Pat dry the meat. If serving individual portions, cut the loin into 2 to 2½ inch thick medallions. Try to keep the sizes the same. At the wider end, use butcher's twine or cut the meat thinner. The medallions cook quicker than the whole loin.

The Chateaubriand is the whole loin or roast. Using butcher's twine to make a uniform shape is optional.

Step 2: Sear the Filet

Salt and pepper all sides of the meat. Heat the cast iron pan on the fire or stove top. Make sure the pan is hot, drizzle a little olive oil and sear the filet. You want to hear the meat sizzle. Let the meat brown for about 3 minutes on each side.

For medallions: Take the temperature and pull them off the heat at 125°F / 52°C.

For Chateaubriand: The roast is thicker and needs to be cooked longer. If you are using a grill, move to indirect heat or lower the heat on the stove. Cook for about 8 minutes on each side. Take the temperature before turning, it should be roughly around 80°F / 27°C. Take the meat off the heat at 125°F / 52°C.

All meat continues to cook after it is removed from the heat. Remove meat from the pan and let it rest.

Step 3: Make the Red Wine Reduction Sauce

Add a drizzle of olive oil to the pan, then add the minced shallots. Stir and coat the shallots with the brown fond mixture in the pan. Add the ½ cup of wine and let alcohol burn off.

Add ½ cup of beef broth and sprig of rosemary and let the liquid reduce. The consistency should be nappe or thick enough to coat the food. Finish with 2 pats of kosher vegan butter and fresh pepper.

Step 4: Grill the Asparagus

Coat the asparagus with olive oil, salt and pepper and put them on the grill while the sauce is reducing. Let them cook for 6 minutes or until bright green and soft.

Step 5: Plate and Serve

Place the asparagus on a plate, top with thinly sliced meat or a medallion and drizzle the red wine sauce on the plate.

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