Filet O'Brien

INGREDIENTS NEEDED FOR DISH:

3 Red Potatoes                                                        Salt        

Filet Mignon Medallion 2” Thick                         Pepper

Garlic Salt                                                                1 ½ Cup Brussel Sprouts                                                                        

2 Cloves Garlic                                                        2 Slices Bacon  

5 Tbs Butter                                                             ¼ Cup Chives

Fresh Thyme                                                            ¼ Cup Beef Stock

2 Tbs Cream                                                             ¼ Cup Balsamic Vinegar

2 Tbs Sour Cream                                                    ¼ Cup Red Wine

                 

EQUIPMENT NEEDED FOR DISH:

Bowl for soaking, saucepan, 2 skillets, rack for resting meat, tongs, spoon for basting, rubber spatula, fork for mashing

THOROUGH RECIPE / BREAKDOWN OF HOW YOU WILL PREPARE AND COOK DISH:

Dice potatoes into small cubes and place in bowl of water to soak.  In a saucepan, boil 4 cups salted water and add potatoes and one clove garlic.  Slice bacon into little strips and add to frying a pan to cook.  Cut Brussel sprouts in half and clean off extra leaves.  Once bacon is cooked add the halved Brussel sprouts to frying pan stirring occasionally.  Take Filet Mignon and season it liberally with garlic salt and pepper.  In skillet, sear the filet on all sides until medium rare (place garlic clove, thyme, and 2 Tbs butter in pan for basting).  Place filet on rack to rest but keep skillet on the heat.  Put 1 Tbs butter in skillet and deglaze pan with red wine and beef stock.  Heat to thicken.  Once potatoes are cooked, strain with colander then put potatoes back in sauce pan.  Add 2 Tbs butter, cream, sour cream, and thinly chopped chives and mash together with fork.  Once Brussel sprouts are cooked add to wine reduction sauce and toss to coat.  Finish Brussel Sprouts with Balsamic Vinegar.