Ingredients Jump to Instructions ↓

  1. 4 (8 ounce) fillets

  2. 4 tablespoons olive oil, in all

  3. Essence

  4. 8 ounces homemade Boursin

  5. 2 tablespoons minced shallots

  6. 2 cups sliced shiitake mushrooms

  7. 1/4 cup peeled, seeded, and chopped tomatoes

  8. 2 cups veal reduction

  9. 1 tablespoon chopped parsley

  10. Salt and pepper

  11. 2 tablespoons butter

  12. 1 cup mashed potatoes, hot

  13. 1/2 cup assorted mild herb salad

  14. Oil for frying

Instructions Jump to Ingredients ↑

  1. Preheat the fryer. Preheat the oven to 400 degrees Make a 2-inch slit on the side of each fillet. Season each fillet inside and out with Essence. Stuff each fillet with 2 ounces of the Boursin. In a saute pan, heat 2 tablespoons of the olive oil. When the pan is smoking hot, sear the fillet for 2 minutes and flip over. Finish the fillets in the oven. Roast for 4-5 minutes for medium rare. Remove from the oven and allow to rest for 1 minute. For the sauce: In a saute pan, heat the remaining olive oil. When the pan is smoking hot, saute the shallots, mushrooms and garlic for 2-3 minutes. Add the tomatoes and veal reduction. Simmer the sauce for 2-3 minutes. Season with salt and pepper. Stir in the parsley. Mount in the butter. Remove from the heat. Fry the herb salad in the fryer for 1 minute until crispy. Place the fillet on top of the potatoes. Spoon the sauce over the fillet. Garnish with the fried herbs and Essence.

  2. Yield : 4 servings


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