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  3. Filet Mignon with Garlic Rosemary Sauce
  1. Recipes from around the world made by Chefs for Chefs

Filet Mignon with Garlic Rosemary Sauce

Filet Mignon with Garlic Rosemary Sauce – - Recipe

Designed for professional chefs, check out this Filet Mignon with Garlic Rosemary Sauce recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Beef Stock Powder, Knorr Professional Teriyaki Sauce and Knorr Demi Glace Sauce.

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Ingredients

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Filet Mignon:

Caramelized Shallots:

Caramelized Demi Glace Sauce:

Designed for professional chefs, check out this Filet Mignon with Garlic Rosemary Sauce recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Beef Stock Powder, Knorr Professional Teriyaki Sauce and Knorr Demi Glace Sauce.

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Preparation

  1. Filet Mignon:

    • Clean and prepare fillet. Making 250g portions. Marinate fillet portions with black pepper, rosemary and Knorr Professional Beef Flavoured Powder.

  2. Caramelized Shallots:

    • Clean and slice shallots in halve. Sauté with butter on low heat, taking care not to brown the shallots too much.
    • Once soft and tender deglaze with a little water and add the Knorr Professional Teriyaki Sauce. Simmer gently until sauce reduces and shallots are caramelized.
    • Keep aside for the sauce.

  3. Caramelized Demi Glace Sauce:

    • Mix warm water with Knorr Demi Glace Sauce and simmer for 1 minute.
    • Dice the caramelized shallots and mix into the sauce, add some chopped rosemary and finally add cream and check viscosity.

  4. Cooking the Fillet:

    • Sear both side of each fillet portion over high heat charcoal grill or heavy cast iron pan, for even cooking, place the fillets in the oven until the desired doneness.
    • Remove fillets from oven and top off with the blue cheese crust, place them under the salamander to brown.
    • Serve fillets with the sauce on the side and not poured over the crust.

  5. Presentation:

    • Serve fillet with roasted potatoes and asparagus.