Rosemary Filet Stack
Rosemary Filet Stack
Directions
- Heat oil in a sauté pan. Sear filet pieces for one minute on each side. Take out and let rest.
- Spread a dab of sauce in the middle of plate. Place a piece of filet on sauce.
- Place half of the stuffing on filet followed by the second filet. Add the rest of the stuffing on filet.
- Ladle the rest of the sauce on top of filet. Top with microgreens to serve.
Ingredients
- 3 each Braveheart® Black Angus Beef Steak(s), Fillet
- 2 oz House Stuffing
- 1/2 oz microgreens
- 1 pinch pepper, black
- 2 oz Rosemary Herb Sauce
- 1 pinch salt, sea
Rosemary Herb Sauce
Directions
- Mix water and cornstarch to make slurry and set aside.
- Heat cream, chicken base, butter and spices to low boil. Add slurry mixture and turn off heat.
- Stir for a few minutes to allow sauce to thicken.
- Serve immediately or label and chill for later use.
Ingredients
- 1 tbsp basil, leaves, fresh
- 3 tbsp corn starch
- 1 lb Nature's Best Dairy® Butter
- 2 qt Nature's Best Dairy® Cream, Heavy Whipping
- 1 tbsp rosemary, dried
- 1 tbsp thyme, fresh
- 1/2 cup water
- 3 oz West Creek® Base, Chicken
House Stuffing
Directions
- Melt butter then sauté celery and onions until tender.
- Add all spices to the mixture while sautéing.
- Pour mixture over bread and mix.
- When mixed, store in loosely covered bowl to keep warm.
Ingredients
- 1 bunch celery
- 48 slices Heritage Ovens® Bread, Sourdough
- 1 tbsp nutmeg
- 2 each Peak Fresh Produce® Onion(s), Yellow
- 1 tsp pepper, freshly ground
- 1/4 cup sage
- 1 tsp salt, sea
- 2 tbsp thyme leaves
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
