FILET MIGNON, GRATIN DAUPHINOIS, FRIED PARSNIPS AND BALSAMIC REDUCTION WITH ORIGINAL FIREBARNS
-6 pieces of filet mignon of about 50g.
-2 tbsp. butter
2 sprigs of rosemary
6 white potatoes cut into 6 slices
-150 g. grated cheddar cheese
3/4 cup of 35% cooking cream
salt and pepper
-1 cup of balsamic vinegar
60 g. brown sugar
-1 tbsp. Firebarns Original
2 parsnips, grated
In a deep fryer or pan, fry the parsnips in oil at 375F for about 1 minute. Set aside on paper towels.
In a Pyrex dish, make a first layer with the potatoes, sprinkle with cheese, add ¼ cup of cream, repeat on 3 layers. Cover with aluminum foil and bake at 400F for about 1 hour.
In a small saucepan, add balsamic vinegar, brown sugar and Firebarns Original, cook over high heat until mixture has reduced by half. (About 15 minutes) Remove from heat and set aside.
Season the pieces of meat with salt and pepper, in a heated pan over high heat, add the butter and rosemary. Then add the tenderloins, basting them with the butter. Cook for about 2 minutes or until desired doneness is reached. (It is important to let the meat rest for 10 minutes before serving)
Serve the filets mignon on top of the dauphinoise potatoes, add the fried parsnips and the balsamic reduction.