Meat Monday

Big_Green_Craig

Picked up a couple prime grade filets from my butcher.
The rest is a mish mash of whatever I had in the refrigerator.

This is the final product.  

Prime grade filet mignon, carrot puree, sauteed ginger snaps with a red wine reduction. 


The filet was reverse seared and temp'd at 132F after resting. 

The carrot puree: Carrots were boiled until tender, strained, then blended for approx 5 minutes with salt and a pinch of xanthan gum.

Classic red wine reduction. Start with a mirepoix (chopped onion, celery, carrots). Saute until soft, deglaze with red wine ( i used a Cabernet), add beef stock, herbs and season. Reduce by half. Strain. Then swirl in a pat of butter to smooth it.