The Chef from Prime Grill kosher steakhouse shares his special fillet recipe. If you start with a good piece of meat you really can't go wrong.
- Cook Time
- Prep Time
- 4 ServingsServings
- 4 tablespoon unsalted margarine
- 1/2 cup fine breadcrumbs
- 2 egg yolks
- 1/4 cup Dijon mustard
- 1 teaspoon cracked black peppercorns
- 20 pieces Garlic Confit
- 4 fillets, approximately 8-oz. medallions (2" heigh, 3" length)
- Salt and pepper to taste
- 4 tablespoon extra virgin-light olive oil
Preheat the oven to 425 degrees. In a mixing bowl, combine the margarine, breadcrumbs, egg yolks, mustard, black peppercorns, and Garlic Confit (just 20 cloves). On a clean sheet pan, place one sheet of parchment paper and cover with the mixture. Place a second piece of parchment paper over the mixture. Role the mixture using a rolling pin to a 1/16-inch thin layer. Place in the refrigerator for at least 30 minutes to set and firm. After removing the flat mixtures form the refrigerator, gently place the four pieces of the fillets on the parchment paper. With a sharp knife, "sketch" the shape of the fillets and remove the cut-out shapes. Pat the filet dry and season with salt and ppepr. On a lightly oiled grill or in a saute pan, sear the fillets for two to three minutes on each side, until golden brown. Remove from the fire and set aside. With your hands, peel the top layer of cut-out shapes off the parchment paper and flip each onto the corresponding fillet. Bake the fillet in the oven for 12-15 minutes or until desired temperature is reached.
Reprinted with permission from The Prime Grill Cookbook.