Grilled Herb Rubbed Filet Mignon With Cauliflower PureeFrom luisascatering 6 years ago
- For Beef: shopping list
- 4 pieces center-cut beef tenderloin filet, about 8 oz each shopping list
- 2 cloves garlic, crushed shopping list
- 4 tbsp butter shopping list
- fresh lemon juice from half a lemon shopping list
- minced parsely shopping list
- Kosher salt and black pepper, to taste shopping list
- For cauliflower Puree: shopping list
- 1 head cauliflower cut up in 1 inch pieces shopping list
- 2 small-medium yukon gold potatoes. Peel and cut in 1 inch pieces shopping list
- 3 sprigs thyme shopping list
- 1 clove garlic, smashed shopping list
- 2 cups half & half shopping list
- kosher salt and white pepper to taste shopping list
How to make it
- Place everything in a 1 quart Calphalon pot and season with salt and white pepper.
- Cover and let come to a boil and simmer on low for about 35 minutes, until everything is soft. Discard thyme.
- Put cauliflower and potato mix in food processor. Reserve any cream that was not absorbed by the vegetables (in my case, there was none).
- Puree. Add cream left over, if needed. Continue pureeing until smooth. Season with more salt and pepper, if needed. Return to pot and keep warm while you grill the filets.
- Melt butter in small saucepan. Add black pepper, chopped parsley, garlic, and lemon juice.
- Season beef tenderloin filet generously with salt . Tie with butcher string to keep it's shape. Brush butter mixture on both side of each filet.
- Grill on each side on a charcoal grill for about 20 minutes total, or until internal temp is 130 degrees. Brush again with left over butter mixture, lightly tent with foil and let rest for 10-15 minutes.
- To plate:
- Spoon cauliflower puree in middle of plate. Slice beef and fan over puree. Sprinkle with minced parsley.
The Cookluisascatering San Carlos, CA
The Rating2 people
Superb recipe, my friend.bluewaterandsand in GAFFNEY loved it
Luisa, this looks beautiful and has my mouth watering for the cauliflower puree. I think you are right about the herbs and puree going well with a firm fish and I would add a green vegey side dish and a pinot...Oh, I'm getting carried away! Thanks f...moreangelinaw in St Louis loved it