Filet Mignon with Pumpkin Squash Puree, Roasted Beets & Cabernet Chipotle Sauce

Filet Mignon with Pumpkin Squash Puree, Roasted Beets & Cabernet Chipotle Sauce
Recipe Courtesy MasterChef Finalists Derrick Peltz, Claudia Sandoval and Stephen Lee

Ingredients for the 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

Ingredients for 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

Ingredients for 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 for 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.

Directions for 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.

Directions for 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.

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