Grilled Filet, Garlic Yukon Puree, Green Beans, Chimichurri
GRILLED FILET
EQUIPMENT NEEDED
Sharp knife
Cutting board
Bowl
Sauté pan
Plate for serving
INGREDIENTS
1 6oz filet mignon
1oz Butter
1 serving of green beans
6 Tablespoons chimichurri sauce (premade)
1oz olive oil
1 Tablespoon chopped parsley
I serving garlic Yukon puree, hot
INSTRUCTIONS
Season the filet with salt, pepper, and parsley.
Place on a hot grill and cook for 3 minutes then turn. Cook for 3 more minutes then flip and repeat.
While steak is cooking on grill, in a sauté pan over the stove, heat a pan with butter and oil saute the green beans, season with salt and pepper. Cook and hold aside.
Remove the filet from the grill and let rest.
Place the hot Yukon puree on the plate, assemble the cooked green beans, and place the cooked filet on the plate.
Top with the chimichurri sauce and serve hot.
GARLIC YUKON PUREE
EQUIPMENT NEEDED
Large pot for boiling
Strainer
Potato ricer
INGREDIENTS
2.5 lbs Yukon Gold potatoes
1 cup (2 sticks) of unsalted butter (room temperature)
1 sprig of fresh rosemary
1 sprig of fresh thyme
2-4 crushed garlic cloves
2 c heavy whipping cream
salt
ground black pepper
fresh chives, finely chopped
INSTRUCTIONS
Peel and boil potatoes (1 hour before short ribs are done)
Steep rosemary, thyme, and garlic in the heavy cream.
Run potatoes through potato ricers.
Add butter and strained heavy cream incrementally until desired consistency.
