RECIPE: Filet Mignon Tartare by Michael’s on East, AAA Four-Diamond Dining in Sarasota, Florida, Featured in “The Restaurant Diet”

Photo and Recipe by Michael’s on East, Sarasota, Florida, featured in “The Restaurant Diet.”

Filet Mignon Tartare
Hand-Cut Prime Beef with Farm-Raised Caviar and Dijon Aioli,
Toasted Garlic, Crispy Capers & Olive Oil-Grilled Baguette 

Serves 4-6

For the Aioli
2 eggs (4 oz)
2 oz Dijon Mustard
2 Garlic Cloves
½ oz Sherry Vinegar
½ Lemon, juiced
1 cup Blended Oil
Salt and Fresh Black Pepper to taste

6 oz Extra Virgin Olive Oil
1 oz Sherry Vinegar

Put eggs, mustard, garlic, sherry vin, salt, pepper and lemon juice in robot coupe.  Spin until eggs are blended, about 20 seconds.  Slowly stream in blended oil. Aioli will be very thick.  After the blended oil is added, add the other 1 oz of sherry vinegar. This will loosen the aioli.  Then stream in the extra virgin olive oil to tighten it up. Season to taste.

For the Tartare
12 oz Filet Mignon, diced
2 Tablespoons Extra Virgin Olive Oil
1 ½ Tablespoons Shallots, finely chopped
1 Egg Yolk
1 teaspoon Dijon Mustard
1 Plum Tomato, deseeded and diced (small)
1/4 cup capers, drained and deep fried till crispy
3 large Garlic Cloves, sliced paper thin to make garlic chips
2 oz Sturgeon Caviar
4 oz Mustard Aioli
Salt and Fresh Black Pepper to Taste
Green Onion to garnish

Preheat the oven to 400 degrees. Place the garlic flat on a nonstick cookie sheet pan and bake until they get crispy and golden-brown. (Set aside until the dish is ready to be prepared.) Place the beef in a bowl, drizzle with the olive oil and stir until well combined. Add the shallots, mustard, tomatoes, salt and pepper to taste.

To Plate
On 4 small plate bowls, add 2 tablespoons of the aioli, with a ring cutter, add the tartare mix into the cutter. Add ½ oz caviar on top of the tartare, place 4 to five garlic chips around the tartare and top with the capers. Garnish with green onion slivers and serve with grilled baguette crostinis.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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