Beef Filet

Pan roasted with porcini mushrooms, red wine sauce & crispy potato

Ingredients

Servings:

283 g beef tenderloin
300 ml red wine
240 ml beef demi-glace
200 g porcini mushrooms
2 g rosemary
2 g thyme
2 g sage
40 g leek strip (for wrapping)
500 g organic potato
20 ml olive oil
30 g unsalted butter

Preparation

Prepare spiral potato and fry until crisp. Wrap herbs in blanched leek. Reduce wine and demi-glace. Pan roast filet, basting with butter. Finish in oven at 350°F / 175°C for 12–15 minutes. Rest before plating.

HACCP – Recipe Control (Beef Filet)

Step	Control	Temp	Action
Receiving	Refrigerated	<40°F / 4°C	Reject if above
Cooking	Internal	145°F / 63°C	Continue cooking
Holding	Hot hold	>140°F / 60°C	Reheat or discard

Secondi – Master HACCP Reference

Protein	Cook Temp	Hot Hold	Cold Store
Beef / Game	145–165°F	>140°F	<40°F
Poultry	165°F	>140°F	<40°F

Cost & Food Cost %

Total Recipe Cost ($):

Menu Price ($):

Cost per portion: $13.00
Food Cost %: 29.5%

🍷 Wine Pairing & Cost Synergy

Biondi Santi Brunello di Montalcino

Structured tannins, earthy depth, and vibrant acidity elevate porcini mushrooms and red wine demi-glace while complementing the richness of filet.

Wine Bottle Cost ($):

Wine cost per guest: $13.75
Food + Wine Cost: $26.75

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