Grilled Herb Rubbed Filet Mignon With Cauliflower Puree
From luisascatering 15 years agoIngredients
- 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
- PUREE:
- 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.
- FILET:
- 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.
People Who Like This Dish 4
- Good4U Perth, Canada
- bluewaterandsand GAFFNEY, SC
- choclytcandy Dallas, Dallas
- angelinaw St Louis, MO
- luisascatering Burlingame, CA
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The Rating
Reviewed by 2 people-
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...more
angelinaw in St Louis loved it -
Superb recipe, my friend.
bluewaterandsand in GAFFNEY loved it
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