Sauteed Filet Tips With Crimini Mushrooms, Blue Cheese & Ponte Cab Franc
- 2 ounces olive oil
- 1 Tbs minced garlic
- 1 Tbs chopped shallots
- 3 ounces crimini mushrooms
- 2 ounces blue cheese
- 6 ounces tagliatelli or fettuccinni pasta, par cooked (or gluten free noodle)
- 3 ounces demi glaze
- 3 ounces Ponte Cab Franc
- 5 ounces filet tips 3/4 inch cube
- 1/2 cup seasoned flour to dredged (or cornstarch for gluten free options)
- s/p to taste
- 1 Tbs chopped parsley
- 1 ounce butter
Heat up a sauté pan on medium high, add olive oil.
Lightly dredge beef with flour and add to the saute pan.
Sear beef on each side, add mushrooms, garlic, shallots.
Sweated for a few seconds and deglaze with Cab Franc, reduce by half, add demi glaze, butter and 1/2 of the blue cheese.
Heat up partially cooked noodles in hot boiling water for ten seconds, drain noodles, and fold thoroughly with the rest of the preparation.
Plate and top with the rest of the blue cheese and chopped parsley. Garnish is optional.
Dinner is served!
Prepared by Bouquet Restaurant Chef Ramon Garcia