Filet Mignon with Pumpkin Squash Puree, Roasted Beets & Cabernet Chipotle Sauce
Course:
Main Dish, Beef
Cuisine:
American
INGREDIENTS:
Filet:
- 4 6-8 oz Filet Mignon Steaks
- 2-3 Garlic cloves, smashed
- 1 Shallot, sliced
- 3 sprigs of Thyme
- 4 Tb of Unsalted Butter (or Ghee)
- 4 Tb of Unsalted Butter (or Ghee)
- Grapeseed Oil
Squash & Parsnip Puree with Roasted Beets:
- 1 1/2-2 lbs. Squash - rouge de temp, delicata, red kuri, or kabocha- peeled and cut into a medium dice
- 4 small Parsnips, peeled and cut into medium dice
- 2 Shallots
- 1/2 t cumin seed
- Zest of 1 orange
- 6-8 baby beets (scrubbed clean)
- 3/4 t coriander seed
- sea salt, olive oil
Chipotle and Red Wine Sauce:
- 2 tomatoes, diced
- 3 garlic cloves, minced
- 1/2 yellow onion, minced
- 1 Chipotle Chile (from an 8 oz. can of chipotle chiles in adobo)
- 3 cups of Cabernet Sauvignon
- 2-3 T Salted Butter
- salt and pepper
DIRECTIONS:
Filet:
- Season heavy with salt and pepper. Heat a cast iron pan to smoking. Add a dash of grapeseed oil to the pan. Sear the steak for 2 minutes on each side.
- When you are a minute and a half in on the second side, drop the garlic cloves, sliced shallots, thyme, and 2 tablespoons of butter into the pan (being careful not to burn).
- As the butter starts to brown, baste the butter over the steak.
- Place in the oven @ 400° for 4-6 minutes, based on the thickness and desired doneness.
Squash & Parsnip Puree with Roasted Beets:
- In a cast iron, in a 425 degree oven, roast the squash and parsnips with 2 tablespoons olive oil, sea salt (1 t or more to taste), and cumin seed for 45 minutes. Remove from oven and let cool slightly, puree until smooth, adjust seasoning.
- On a separate sheet pan roast beets with a touch of olive oil, the coriander and the orange zest in an aluminum foil envelope (en papillote) until easily pierced with a paring knife, 45-60 minutes (depending on size).
- If using larger beets, once cool enough to handle, peel off skin and cut in half/quarter, season to taste. When ready to plate, spread puree on the bottom and top with roasted beets.
Chipotle and Red Wine Sauce:
- In a medium sauté pan, add 2 tablespoon of oil and minced onion. Sauté until translucent. Add garlic and continue sautéing until fragrant.
- Add tomato and season with salt and pepper. Cook until tomato begins to break down, about 3 minutes.
- Mince chipotle pepper and add to tomato mixture along with Cabernet (use gloves to handle chile). Reduce heat and simmer until reduced by half, strain into a sauce pan. Add butter and adjust seasoning.