Butter Basted Filet Mignon with Carrot Ginger Puree, Roasted Artichoke & Red Wine Reduction
June 9, 2017 |
1 Medium Sized Carrot, Sliced
8 oz Chicken or Veg Stock
1 Tsp Ground Ginger
4 tablespoons of Butter
1 Fresh Artichoke (quartered)
4 oz Red Wine
Place sliced carrots in sauce pan with chicken or vegetable stock, salt, pepper, ground ginger & 2 tablespoons of butter on a high simmer until carrots are soft. Next, place contents of saucepan in food processor or blender and puree until smooth.
Cut pointy tips of artichoke. Quarter artichoke and roast at 350°F with butter, salt & pepper for 15 minutes or until tender. Add tablespoon of butter to medium/high sauté pan, when melted place seasoned Main Entrée Filets in pan and sear each side for 3 minutes while continuously spooning butter over Filets.
Place pan in 350°F oven and finish to desired temp (we always recommend medium rare). Let Filets rest.
After you remove Filets and in same hot sauté pan, add 4 oz red wine, 1 tablespoon butter, a pinch of salt & pepper to natural juices and let reduce for 5 min. Spoon reduction over Main Entrée Filet Mignon and enjoy!