Chef Hersche, Steak & Art
Planning to have a lovely steak tonight.
How about steak Filet Mignon. I have seen this beautiful filet beef on a oversized plate with the usual company of a bake potato,
and broccoli covered in hollandaise sauce, and some steak sauce on the side. Let’s try something different.
Ingredients
2pcs. 7oz. Beef Filet Mignon cooked medium.
Take the meat out of the fridge one hour before cooking
Season with salt and pepper to taste
3oz of organic unsalted consomme or beef stock
1 teaspoon of fresh garlic puree
1 chive stem for decoration
1 1/2 ounce of balsamic vinegar
1/2 teaspoon of corn starch
2 table spoons of red wine
1 1/2 table spoons of olive oil
1 table spoon of sour cream
Choose colorful vegetables. On this plate you see small Yukon potatoes some cut in half , zucchini, beets, cherry tomatoes, beans, and mushrooms.
Method
Place the consomme, (beef stock) garlic, and balsamic vinegar, in a small pot then simmer the ingredients until it reduces to half .
When the mixture in the pot has reduced to half, mix the wine and cornstarch together until smooth and add it to the to the consomme. Let simmer for 30 seconds.
Add a little salt and pepper to taste.
Dip a spoon in the mixture to test the thickness. The sauce should barely cover the back of spoon. You now have created a light balsamic wine sauce.
Place half the olive oil in the pan and heat the pan to 325 degrees. Start sauteing the potatoes, these should take about 15 minutes to cook. Then add your other vegetables and cook until done.
Pour the remainder of the olive oil in a saute pan and let this heat to 350 degrees. Season steak with salt and pepper and saute each side for 7 minutes, this should give a medium steak than add the vegetables and toss in the pan to warm. During this time you should be heating the sauce.
Place warm plate on the counter with ingredients to the side then create your food art. The sour cream can be used to blend with your dark sauce. Have some fun, make some swirls, waves, your initials.
