Chef Philippe Schmit Holiday Menu
See the link below the video box
Filet Mignon a la plancha
For 4 servings
Beef filet mignon 6 oz, 2 slices (3oz each)
Olive oil 1 cup
Butter 1 oz
Polenta flour (instant polenta) 1 ½ cup
Milk 1 quart
Vegetable stock 2 cups
Butter 2 oz
Salt, pepper To taste
Shallots (thinly sliced) 2
Garlic (crushed, then chopped) 1 clove
Parsley (wash then chop) ½ bunch
Red wine vinegar 1 tablespoon
Olive oil virgin 8 tablespoons
Espelette 1 pinch
Thyme 1 sprig, chopped
Romaine hearts 2 ½ hearts cut in half
Porcini mushrooms 8 oz
Butter 1 oz
Chicken stock ½ cup
Boil the milk with the vegetable stock, slowly add the polenta to the mixture while whisking. Cook slowly until the polenta has melted and the mix gets thick but smooth. Add the parmesan and butter at the end and pour the hot mix on a pre buttered sheet pan. Let cool, then refrigerate for a couple of hours.
Cut into rectangles in the sheet pan and color both sides in a non stick pan
Mix in a bowl the following: shallots, garlic, salt, pepper and vinegar and slowly whisk in the olive oil, finish by adding the herb and espelette.
Grill the romaine heart half, then lightly braise in the chicken stock.
Porcini: cut mushroom thick slices, sear in a non stick hot pan, with butter and until crispy on the outside. Set aside.
Sear the beef to the temperature desired, drizzle the chimmichurri on top. Place a portion of polenta next to the meat and add some porcini on top, next to the romaine hearts.