Pan roasted fillet, glazed heirloom carrots, and gorgonzola potato puree recipe

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  • Yield: 4 Servings

Ingredients

For Fillet
  • 4 (8-ounce) center cut fillets
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon blended oil
  • 1 tablespoon unsalted butter (optional)
  • 1 sprig thyme (optional)
  • 2 garlic cloves, crushed (optional)
For Bone Marrow Sauce
  • 2 pieces beef marrow bones
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1 tablespoon blended oil
  • 1 carrot, peeled, roughly chopped
  • 1 bunch celery, cleaned, vines removed, roughly chopped
  • 1 Spanish onion, peeled, roughly chopped
  • 1 bunch rosemary
  • ½ bunch thyme
  • 6 garlic cloves, crushed
  • 4 ounces tomato paste
  • 1 bottle merlot
  • 1 cup beef stock
For Gorgonzola Potato Puree
  • 2 Yukon gold potatoes, peeled and cubed
  • 4 ounces Gorgonzola cheese
  • ½ cup whole milk
  • ½ pound unsalted butter, divided
How to Make It
    For Fillet
  1. Preheat oven to 400°F. Season the beef evenly on all sides with salt and pepper. Coat ovensafe pan with oil and place over medium-high heat. Sear fillets evenly on all sides, approximately 2 minutes per side. Place pan uncovered in oven and roast to desired temperature, about 8 to 10 minutes depending on the thickness of the meat. Internal temperature should read 135°F for medium-rare. Remove pan from oven, remove fillets from pan, and place them on a resting rack for 5 minutes.
  2. The following steps are optional but recommended for flavor. In a new pan over medium heat, add butter, allowing it to melt and start to bubble. Place fillets in pan with thyme and garlic. Tilt the pan and, using a spoon, continually coat the beef with the melting butter until butter begins to brown. Remove the fillets, dabbing excess butter off with paper towels before plating.
  3. For Bone Marrow Sauce
  4. Evenly season beef bones with salt and pepper. Place marrow-side down in heated, oiled skillet over medium-high heat. After reaching a hard sear, add the carrots, celery, and onion. Season evenly with salt and pepper and incorporate the vegetables with the marrow. Cook for about 10 minutes, stirring occasionally until caramelized. Add rosemary, thyme, and garlic. Cook another 2 minutes. Add tomato paste and cook another 3 minutes. Deglaze the pan with 1 bottle merlot and reduce by half. Add beef stock and reduce by half. Remove beef bones and pass the remainder through a strainer. Discard vegetables, place jus in a pan, and reduce by half. Scrape the bone marrow and add to reduced sauce. Season with salt and pepper, to taste.
  5. For Gorgonzola Potato Puree
  6. Place potatoes in an 8-quart pot of salted water over medium-high heat. Bring to a constant slow boil uncovered and simmer uncovered until potatoes are fork-tender. Drain the potatoes and set aside. In a saucepan, steep cheese in milk over medium-low heat, whisking occasionally until cheese is almost fully melted. Pass through a strainer. In original pot, melt half the butter over low heat. Pass potatoes through a food mill. Return potatoes to pot and slowly stir in strained milk using a rubber spatula. Slowly add remaining butter while stirring until desired texture is achieved. Keep in mind that the potatoes should be a little loose and smoother than mashed potatoes. Check for seasoning and adjust to taste.
  7. For Glazed Heirloom Carrots
  8. Add carrots to heated, oiled pan. Sauté lightly over medium heat and season with salt and pepper. Deglaze with chicken stock. Reduce liquid almost fully, add butter, and toss continually. Once butter is melted and forms a glaze on the carrots, check for seasoning and finish with chives.
  9. To Complete
  10. Using a tablespoon and starting at the left edge of the plate, put one spoonful of Potato Purée on the plate. Using the round edge of the spoon, swipe the Potato Purée to the other edge of the plate. This will create a valley of sorts in the middle. Using a full tablespoon of Bone Marrow Sauce, fill the “valley” now made by the Potato Purée. Place the Glazed Heirloom Carrots on the right or at the end of swooped purée. Place the Fillet in the center of the plate.
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