Recipe by Chef Jack Daniel Robertson, Tantalum 4 8 oz Sterling Silver filet mignon 4 4×4 in. cedar plank Garlic mashed potato Roasted rapini Yakitori demi-glace Wasabi crust For filets: Season steaks with oil, salt and pepper. Grill until just before desired temperature is reached. Place on cedar plank and add 2 oz of wasabi crust to top. Cook in 400 degree until desired temperature is reached. For wasabi crust: 8 oz kewpie mayo (regular is fine) 2 oz prepared wasabi 1/2 oz garlic – minced as needed panko bread crumbs In a mixing bowl whisk all ingredients thoroughly. For a loose crust use less panko, or for a firmer crust use more panko. For garlic mashed potatoes: 4 Yukon Gold potatoes 6 garlic cloves – roasted 1 C manufacturing cream 3 oz unsalted butter salt and white pepper to taste Boil potatoes in salted water until cooked. While potatoes are cooking heat cream, garlic and butter in sauce pot. Puree. Strain potatoes and place in mixer bowl with paddle attachment. On low speed mix, slowly adding the cream mixture. Season with salt and pepper. For Yakitori demi-glace: 2 lb beef scraps 1 lb mirepoix 1/2 C tomato paste 1/2 gal red wine 2 oz demi glace paste 1/2 C yakitori sauce 10 oz water In a large sauce pot, caramelize the beef scraps until dark brown. Add mirepoix and cook until caramelized. Add tomato paste and coat meat and veggies. Deglaze with red wine and reduce. Add water and demi paste; whisk until paste is fully incorporated. Turn heat down and simmer for about 15 minutes. Strain through chinois into smaller sauce pot and return to low heat. Add yakitori sauce. Season; hold for service For roasted rapini: 1 bunch of rapini 3 oz garlic oil salt and pepper to taste Blanch rapini in salted boiling water for about 30 seconds. Chill in ice bath. Toss rapini in garlic oil, salt and pepper. Place on sheet pan and roast in 400 degree oven for about 3 minutes. Plate immediately.
Cedar Plank Smoked Wasabi Crusted Filet Mignon
Cedar Plank Smoked Wasabi Crusted Filet Mignon tastes great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
4 8 oz Sterling Silver filet mignon
4 4×4 in. cedar plank
Garlic Mashed Potatoes
4 Yukon Gold potatoes
6 Garlic cloves – roasted
1 C Manufacturing cream
3 oz Unsalted butter
Salt and white pepper to taste
Roasted Rapini
1 Bunch of Rapini
3 oz Garlic oil
Salt and pepper to taste
Yakitori Demi-glace
2 lb Beef scraps
1 lb Mirepoix
1/2 C Tomato paste
1/2 gal Red wine
2 oz Demi-glace paste
1/2 C Yakitori sauce
10 oz Water
Wasabi crust
8 oz Kewpie mayo (regular is fine)
2 oz Prepared wasabi
1/2 oz Garlic – minced
Panko bread crumbs
Directions:
- For filets: Season steaks with oil, salt and pepper. Grill until just before desired temperature is reached. Place on cedar plank and add 2 oz of wasabi crust to top. Cook in 400 degree until desired temperature is reached.
- Wasabi crust: In a mixing bowl whisk all ingredients thoroughly. For a loose crust use less panko, or for a firmer crust use more panko.
- Garlic mashed potatoes: Boil potatoes in salted water until cooked. While potatoes are cooking heat cream, garlic and butter in sauce pot. Puree. Strain potatoes and place in mixer bowl with paddle attachment. On low speed mix, slowly adding the cream mixture. Season with salt and pepper.
- Yakitori demi-glace: In a large sauce pot, caramelize the beef scraps until dark brown. Add mirepoix and cook until caramelized. Add tomato paste and coat meat and veggies. Deglaze with red wine and reduce. Add water and demi paste; whisk until paste is fully incorporated. Turn heat down and simmer for about 15 minutes. Strain through chinois into smaller sauce pot and return to low heat. Add yakitori sauce. Season; hold for service.
- Roasted rapini: Blanch rapini in salted boiling water for about 30 seconds. Chill in ice bath. Toss rapini in garlic oil, salt and pepper. Place on sheet pan and roast in 400 degree oven for about 3 minutes. Plate immediately.
