Filet of Beef Topped with Blue Cheese Compund Butter Braised Escarole
and
Vidalia Mashed Potatoes
Blue Cheese Compound Butter
1c. Blue Cheese, at room temperature
1⁄2 T. Chopped Garlic
1⁄2 T. Chopped Shallots
2T. Butter
Salt and Pepper
Method: Sweat garlic and shallots in the butter over low heat 8-10
minutes
until garlic and shallots are very tender. In a mixing bowl combine
garlic
and shallot mixture with the blue cheese and mash with a fork to
incorporate. Season the blue cheese butter with salt and pepper and
reserve at room temperature.
Vidalia Mashed Potatoes
7ea. Russet Potatoes
1c. Cream
1ea. Onion Sliced Thin
1T. Fresh Chives
2T. Butter
Salt and Pepper as Needed
Method: Wash, peel, and quarter potatoes. Simmer potatoes until they are
tender. While potatoes are cooking sweat the sliced onion in a sauté pan
with a little butter until the onions are sweet and tender. In a small
sauce pot heat butter and cream until it is warm. Drain potatoes and
return to pot. With a wooden spoon mash potatoes and add butter and
cream
mixture to achieve desired consistency. Fold in sweet onions and season
with salt and pepper.
Braised Escarole
3ea. Heads of Escarole
1⁄2 T. Garlic, Minced
1⁄2 T. Shallot, Minced
2T. Diced Prosciutto
1T. Cider Vinegar
1c. Chicken Stock
Salt and Pepper
Method: Chop escarole and wash to remove any excess dirt. Drain in a
colander. Combine ingredients in a pot and bring to a simmer then cover.
Cook until escarole is tender 10-12 minutes. Season with salt and
pepper.
Beef Filets
4 6-8oz. Filets
Kosher Salt and Fresh Ground Black Pepper
Method: Prepare grill. Season steaks with salt and pepper and cook to
desired temperature. Allow steaks to rest in a warm spot for at least 5
minutes so that the juices will redistribute throughout the meat. Top
fillets with compound butter and serve with potatoes and braised