Brandon Rodgers

James Beard nominated Best Chef of California

Filet Mignon

With charred Scallion-Demi sauce

Brandt Beef Recipe Collection

Ingredients

  • 3 (8oz.) Brandt Beef Prime Filet Mignon
  • 3 (5g) pieces Ginger – peeled, sliced
  • 3 (5g) pieces Scallion
  • 3 Garlic cloves – peeled, crushed
  • 15g Vegetable oil
  • Kosher salt
  • Black peppercorn freshly milled

Equipment

  • PolyScience Circulator
  • 11" ProBond Hestan Saute pan
  • Cryovac machine or food saver machine

Technique

Step 1

  • Set up a water circulator at 135˚F.
  • Rub the filets with vegetable oil.
  • Season with salt and pepper.

Step 2

  • Place each filet into a food safe cryovac bag with a piece of ginger, scallion and garlic on top of each.
  • Vacuum air from the bag and seal.

Step 3

  • Submerge the bag into the water and cook for 30 minutes.

Step 4

  • Drain the filet from the bag.
  • Reserve ginger, garlic and scallion.
  • Pat the filet dry with a paper towel.

Step 5

  • Heat saute pan with vegetable oil until smoking hot.
  • Place the filets in the pan, keeping them as far apart as possible.
  • Add garlic, ginger and scallion from the bag to the pan.
  • Sear for 1 minute.

Step 6

  • Flip the filet and sear for 1 minute.

Step 7

  • Remove filet and proceed to make the Charred scallion demi sauce. OR add the finished charred scallion demi sauce to the pan.

Step 8

  • Place the filet back in the pan and quickly spoon the sauce over the beef a few times to fully glaze.
  • Slice the steak or serve it whole.

Document

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