Tuscan Beef Filet

Chianti wine sauce, ham mousseline & baked Portobello mushroom

Ingredients

Servings:

8 oz beef filet (center cut)
1 Portobello mushroom
2 cups beef demi-glace
1 cup Chianti wine
Italian cooked ham
Cream, eggs, nutmeg
Boiled garlic clove
Italian parsley
Golden Yukon potato slice

Preparation

Prepare stuffed Portobello with blended stem, garlic, butter, and parsley. Reduce Chianti wine and demi-glace. Prepare ham mousseline with cream, egg yolks, nutmeg, folded egg whites. Bake potato blocks. Grill filet to medium-rare. Assemble: potato → mousseline → filet → mushroom cap → Chianti sauce.

HACCP – Recipe Control (Beef & Egg)

Step	Control	Temp	Action
Receiving	Refrigerated	<40°F / 4°C	Reject if above
Cooking – Beef	Internal	145°F / 63°C	Continue cooking
Egg Mousseline	Pasteurize	160°F / 71°C	Hold hot
Holding	Hot hold	>140°F	Reheat or discard

Secondi – Master HACCP Reference

Protein	Cook Temp	Hot Hold	Cold Store
Beef / Game	145–165°F	>140°F	<40°F
Egg-based Sauces	160°F	>140°F	<40°F

Cost & Food Cost %

Total Recipe Cost ($):

Menu Price ($):

Cost per portion: $14.00
Food Cost %: 29.1%

🍷 Wine Pairing & Cost Synergy

Chianti Classico Riserva

Bright acidity, savory tannins, and cherry-herbal notes complement the Chianti reduction while balancing the richness of beef filet and ham mousseline.

Wine Bottle Cost ($):

Wine cost per guest: $10.50
Food + Wine Cost: $24.50

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