Wednesday, March 5, 2003
Bite with Belkys: Filet Diane
Belkys visits one of the more popular steak restaurants, Morton's of Chicago.
The Chef: Steve Elliott
The Restaurant: Morton's Steakhouse
1200 Brickell Avenue
The Dish: Filet Diane
Filet Diane Sauce Ingredients:
1 1/2 ounces clarified butter
4 tablespoons fresh garlic, finely chopped
4 ounces red cooking wine
4 ounces cognac
2 3/4 cups demi-glace
2 teaspoons grey poupon mustard
2 teaspoons worcestershire sauce
2 teaspoons tomato paste
1 1/3 cups heavy cream
Filet Diane Ingredients:
10 ounce Filet Mighnon
1/2 ounce unsalted butter
4 ounces sliced mushrooms
3 ounces Filet Diane Sauce
1 pinch Fresh Parsley
Watercress for garnish
Directions for Sauce:
Place clarified butter in a small pan over medium-low heat. Add garlic and cook until the garlic is soft, but not brown. Stir this frequently.
Add red wine and cognac to the pan and increase th eheat to medium. Reduce the mixture until the liquid is almost gone, approximately six minutes.
Add demi-glace, mustard, worcestershire sauce and tomato paste to the pan. Bring the mixture to a simmer then add heavy cream.
Bring the sauce back to a simmer and reduce for approximately 6 to 8 minutes. It should be ready as the steak is coming off the grill.
Directions for Steak:
Grill or broil the steak to desired temperature.
When the steak is almost ready, place butter and mushrooms in a saute pan. Saute for approximately 3 minutes or until mushrooms are cooked but not browned. Now add 3 ounces of the sauce to the pan.
To plate the dish, place the steak in the center of the plate. Pour the finished Filet Diane sauce over the steak and garnish with a sprinkle of chopped parsley and a sprig of watercress.
The 15th Annual Easter Seals Festival Of Chefs
Date: Thursday, March 6, 2003
Tickets Cost $75 Each
To Purchase Tickets By Phone Call: 305-325-0470
Or Log Onto: http://www.miami.easter-seals.org
FOR MORE INFORMATION: