Filet mignon with potatoes, vegetables and maple mustard
Tender filet mignon is accompanied by spring vegetables and a flavorful maple mustard in this recipe from Laguna Beach chefs Moriah Robison and Rayne Frey.
Executive Chefs Moriah Robison and Rayne FreyTabu Grill
, Laguna Beach
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1 lb. new potatoes, diced
2 tbsp. bacon fat or oil of choice
1/2 cup white wine
1 1/2 cups chicken stock
4 tbsp. unsalted butter
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh thyme
1 tbsp. lemon juice
Salt and pepper, to taste
4 tbsp. grapeseed or olive oil, divided use
2 (8-oz.) filets
6 pearl onions, blanched
1 bunch asparagus, blanched and diced into 1-inch pieces
8 oz. fresh morels or other mushrooms, sliced
1 cup arugula
Maple mustard (recipe follows)
In a sauté pan, sauté potatoes in bacon fat until slightly brown. Deglaze pan with wine, then add stock until it covers potatoes. Simmer over medium heat until potatoes are al dente. Increase heat to high and reduce liquid until almost dry. Add butter to glaze potatoes. Stir in herbs, lemon juice, salt and pepper.
Preheat oven to 400 degrees. Heat 2 tbsp. oil in an oven-proof sauté pan over medium-high heat and sear filets until brown crust has formed on both sides. Transfer to oven for 3 to 4 minutes for medium-rare. Let rest a few minutes before serving.
In a separate pan, sauté onions, asparagus and mushrooms in remaining 2 tbsp. oil. Season with salt and pepper. Stir in arugula.
To serve, place vegetables on individual plates and place steak on top.
Serve with maple mustard, which is prepared by blending the following until smooth: 1 (8-oz.) jar stone-ground or Dijon mustard, 1/4 cup apple cider vinegar, 1/4 cup pure maple syrup, 2 tsp. brown sugar and 1 tsp. salt.