Filet Au Poivre with Shiitake Demi-Glace

from Top Chef All-Star Dale Levitski

Ingredients

  •     1 8-ounce beef filet, seasoned with cracked peppercorn
  •     2 leeks, cut into 1/2 inch rounds
  •     Salt and pepper to taste
  •     1 tablespoon butter
  •     3 asparagus spears, cut to 1 1/2 inches, raw
  •     2 shiitake mushrooms, sliced thick on bias
RED WINE SAUCE:
  •     3 cups cut mirepoix (celery, carrots, onion)
  •     4 garlic cloves
  •     1 bottle red wine
  •     1 cup soy sauce
  •     1/3 cup sherry vinegar
  •     1/3 cup veal stock
  •     1 tablespoon butter
    SHRIMP ZUCCHINI SALAD:
  •     2 shrimp, cooked
  •     1/2 cup zucchini raw, cut into 1/4 inch, 1/2 moons
  •     1/3 cup cucumber raw, cut into 1/4 inch, 1/2 moons
  •     1/3 cup celery, cut on 1/4 inch bias
  •     1/4 cup rice wine vinegar
  •     1/4 cup sesame oil
  •     Pinch red chili flakes

Directions

In a searing pan, sear beef filet to rare or desired doneness. Melt leeks on low heat with salt, pepper, and butter until al dente. Grill or sauté asparagus. Using a sauté pan, sauté shiitake mushrooms.

RED WINE SAUCE:

Brown mirepoix and garlic. Deglaze with red wine and reduce by 1/3. Add soy and sherry vinegar. Reduce by 1/2. Add veal stock, then reduce by 2/3. Strain in chinois; mount with butter.

SHRIMP ZUCCHINI SALAD:

In a large bowl, mix shrimp, zucchini, cucumber, celery, rice wine vinegar, sesame oil and butter.