The Garden Restaurants Valentines Special

Filet Mignon Fleuron
Filet Mignon

Trim the fat and the chain away from the tenderloin. Using the center part of the loin cut into desired portions and set aside. You can use the ends and trimming for tips, stroganoff or Kabobs. (just some ideas)

Take the portions of tenderloin and season them and mark them on the grill for nice diamond grill marks. Let them cool for awhile and then wrap with a thick cut piece of bacon folding the ends underneath each other so the bacon stays together around the tenderloin. Bake in a 350 oven for 15 minutes for medium rare and longer for a more well done.

Blue Bacon Stuffed Potatoes
4 baked potatoes
½ yellow onion small diced
1 cup heavy cream
3 Tbsp. Butter
6oz bacon small diced
3oz blue cheese
3oz provolone
½ Tbsp. minced garlic
1 Tbsp. salt
1 Tbsp. pepper

Instructions: In a small sauté pan, brown the diced bacon and strain half the greese, add garlic and cook for a minute then add cream and warm.
Bake the potatoes until just soft, cut them in half with a sharp knife trying not to disturb the skin. Scoop out the potato leaving the skin intact and place into a bowl.

Whip potatoes with the cream mixture and then add the rest of the ingredients, reserving half the cheeses for the top.
In a pastry bag place the whipped potatoes and pipe back into the shell and topwith the remaining cheese and sprinkle with minced chives. Bake for 15-20 minutes @ 350.

Yield: 8 portions

Bing Cherry Sauce
1 Tbsp. butter
2 Tbsp. diced yellow onion
2 cups chopped dried bing cherries
1 cup cooking sherry
3 Tbsp. brown sugar
½ Tbsp. kosher salt
1 stick cinnamon
1 pinch pepper
½ Tbsp. orange zest
2 cups red wine
2 cups beet jus
1 Tbsp. red wine vinegar
*Roux to thicken
2 Tbsp. clarified butter
2 Tbsp. A.P. flour

In a medium sauce pan sweat the onions and figs together with the butter, add the sherry, brown sugar, orange zest, salt, cinnamon and pepper and reduce by half. Add the red wine and reduce by half. Add the duck stock and cider vinegar and reduce by 3/4. Taste and season if needed, add roux to thicken and pass through chinoise. Our Wine is a Dealcholized wine.
Yellow Ribbon Wrapped Asparagus
2ea washed yellow zucchini squash
24ea asparagus
1 leek

Wash all Vegetables well with clean cold water. Blanch the asparagus and the leek for 2 minutes. With a mandolin flat blade slice the yellow zucchini squash very thin. Wrap the asparagus with the sliced yellow zucchini. Cut the top of the leek into thin strips to tie around the yellow zucchini to hold it together nicely. Bake in oven for 5 minutes 350 and place scallion butter over the top.

Yield: 8 Portions

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