Tuscan Beef Filet

Served with Chianti wine sauce, baked potato, ham mousseline, and mushroom cap

Ingredients

8 oz center cut beef filet
1 Portobello mushroom
2 cups beef demi-glace
1 cup Chianti wine
4 oz cooked Italian ham
1 cup cream
2 whole eggs
1 tsp nutmeg
1 boiled garlic clove
Sea salt and cracked black pepper
Fresh chopped Italian parsley
2 inch thick slice of golden Yukon potato

Preparation

Blanch the Portobello and blend the stem with garlic, butter, and parsley to stuff the mushroom cap.
For the Chianti sauce: reduce wine and demi-glace by half.
For mousseline: warm cream and yolks with nutmeg, cool, add ham, fold in whipped whites.
Bake buttered, foil-wrapped potato blocks at 350°F for 20 mins.
Grill the filet to medium-rare. On a plate, place potato square, layer with ham mousse, filet, and topped mushroom cap. Drizzle with Chianti sauce.

Dietary Info

Nutrition Facts (Per Serving)

Calories	510
Protein	42g
Fat	34g
Saturated Fat	15g
Carbohydrates	8g
Fiber	1g
Sugar	2g
Sodium	410mg

Wine Pairing

Biondi Santi Brunello di Montalcino