October 13: Lunchbreak - Seared Filet Mignon with Wisconsin Cheddar Basket
Great Chefs at the Lake
Nov. 11-13, Dec. 9-11 and Jan. 20-22
The Abbey Resort
269 Fontana Blvd.
Fontana, WI


Seared Filet Mignon with Wisconsin Cheddar Basket
Serves 8

8 (6 oz.) filet mignon
1 Tbs olive oil
2 Tbs butter
1/4 cup shallots, chopped fine
1 tsp. garlic, minced
3 cups River Valley Mushrooms, sliced 1/4 inch thick
1 Tbs. Worcestershire sauce
2 Tbs. Dijon mustard
1 Tbs green peppercorns
2 oz. brandy
6 oz. beef stock reduction
2 oz. heavy cream
1 Tbs. parsley, chopped
Chef John's Seasoning Blend* (to taste)

Season filets with olive oil and Chef John's Seasoning Blend. Sear over med-high heat (2-3 minutes) each side. Remove from filets pan and let rest. In same sauté pan, add 2 Tbs of butter and sauté the shallots, garlic for 1 minute, add sliced mushrooms in the pan and with a spoon, stir and toss the mushroom mixture. After 3 minutes deglaze the pan with brandy, let the flame catch the brandy's vapors and ignite it. Swirl pan slightly and let the flame burn out. Add the Worcestershire, Dijon mustard, green peppercorns, beef stock reduction, and let reduce in half. Add heavy cream, chopped parsley, Chef john's Seasoning Blend and reduce until desired thickness (3-4 min). Place seared filets on plate and top with green peppercorn and mushroom reduction.

Cheddar Baskets

8 Tbs grated cheddar cheese

Place 4 individual Tablespoons of grated cheese on sheet pan or silpat and spread out into 2" rounds. Bake in 375 oven for 7 minutes. Place hot cheese over mold, while pressing down to form bowl. Let cool. Repeat.

*For information about the seasoning blend: