Ingredients for Chef Flower's Ambrosial Beef On A Bed Of Adorned Trimmings
- Potatoes
- Water
- Milk
- Butter
- Asiago Cheese
- White Pepper
- Shallot
- 10 oz fresh spinach, 2 cloves garlic, minced, salt and pepper to taste
- Ground Cayenne Pepper
- Olive Oil Flavored Cooking Spray
- 4 oz pancetta, diced
- 1 (8 oz/250g) filet mignon steak, 2 inches/5cm thick, per person
- 2 tablespoons olive oil
- Salt to taste
- Black Pepper
- Red Wine
- Low Sodium Chicken Broth
- Flour
- Raspberry Preserves
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How to Make Chef Flower's Ambrosial Beef On A Bed Of Adorned Trimmings
- Preheat oven to 375°F (190°C).
- Prepare the mashed potatoes: Peel and boil potatoes until tender. Mash with butter, milk, salt, and pepper to desired consistency.
- Prepare the spinach: Sauté spinach with garlic until wilted. Season with salt and pepper.
- Prepare the pancetta: Cook pancetta until crispy. Set aside.
- Season the beef generously with salt, pepper, garlic powder, and onion powder.
- Sear the beef in a hot pan with olive oil for 2-3 minutes per side to develop a crust.
- Transfer the seared beef to a baking dish. Add the red wine, beef broth, thyme, and rosemary to the pan and deglaze, scraping up any browned bits.
- Pour the red wine reduction over the beef in the baking dish.
- Bake for 20-25 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
- Let the beef rest for 10 minutes before slicing.
- Assemble the plates: Spread mashed potatoes on the plate, top with spinach, crispy pancetta, sliced beef, and drizzle with the red wine reduction.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
17g
Fat
144g
Carbs
20g
