Broiled Fillet Mignon

Ingredients
Fillet Mignon 9 Oz 10 Ea
Basil Oil & Red wine reduction A little
Mushroom Medley 2 oz
Micro Greens For Garnish
Garlic Confit 10 cloves
Cured Tomato wedges 20ea
Yellow onion roundels 10 ea
Mash potato 4 0z
Carrots & olives crisp 1sheet

For Cured Tomato wedges

Tomatoes 3 ea
Olive oil 2 tablespoon
Chop parsley 1 tablespoon
Crush black pepper as required
Sugar a pinch
Salt to taste
Method
Cut tomatoes into wedges (1x8)
Marinate the wedges with olive oil, crush black pepper & chop parsley.
Line it on the sheet tray & place it under the salamander for dehydrating at low heat.
Season with salt

For carrot & black olives crisp

Carrots puree 10 oz
Corn syrup 20z
Mash potato powder 1 oz
Egg white 1 ea
Chop black olives 1/2 oz

Method
Beat the egg white till it is fluffy.
Mix together carrot puree, corn syrup & mash potato powder.
Fold in the whip egg white gently.
Spread it evenly on the silpat & sprinkle chop dried black olives on top of the spread.
Cook it in the oven at 200f till crisp.

For garlic confit

Fresh peeled garlic 10 ea
Clarified butter 6 oz
Salt to taste
Pepper to taste
Rosemary sprig 1 ea

Method
Heat the clarified butter add rosemary sprig.
Add the garlic cloves to the butter & cook in on a low heat till the garlic is soft.(300f for
30 min.)
Do not overcook & discolor.

For grill onion roundel’s

Yellow onion 5 ea
Olive oil 2 tablespoon
Chop parsley 1 teaspoon
Chop garlic 1 teaspoon
Chop thyme 1/2 teaspoon
Salt
Pepper
Method
Choose even size yellow onions & slice them in the slicer at the setting of 70.
Marinate the slices with olive oil, chop parsley, and chop thyme, salt & pepper.
Grill it on the grill with the prominent grill mark still soft.

Presentation
Place the grill onion roundel’s at the center of the plate.
Place the cured tomato wedges at 11& 4 o’clock angle.
Arrange garlic confit at 7 o’clock position.
Place medley mushroom on top of the onion.
Drizzle red wine reduction & herb oil around the onion.
Place fillet mignon on top of the medley of mushroom.
Top it up with the quenelle of creamy mash potato.
Garnish with carrots & olive crisp & micro greens.