Fillet Mignon w/ Mushroom Puree, Arugula Salad & Pineapple Jasmine Rice

Serves 2-4 (depending on appetite)
Fillet Mignon:
Two 6 oz pieces of fillet mignon (remove from refrigerator and let it sit at room temp for 20 min), 2 Tbsp butter, 1/2 tsp salt, 1/2 tsp pepper.  Prep: Salt & Pepper each side of the fillets. Place on broiler safe pan. Thinly slice butter and place atop the fillets. Broil 3-4 minutes on each side (flip half way). Remove and let it rest for 10 min. Slice or serve whole.
Fillet Mignon Mushroom Puree:
Blend in food processor: 1 c mushrooms, 1 Tbsp garlic, 2 Tbsp olive oil. Add this puree to a saute pan. Add 1/8 c butter, 1/8 c red wine and a pinch of salt & pepper. Stir occasionally. Let simmer for 20-30 min (sauce will reduce). Stir in drippings and pan scrapings from fillet mignon baking dish. Pour puree atop fillet mignon as desired.
Arugala Salad: Evenly place the following over a serving plate: 2 cups arugala, baby bok choy (1 leaf, thinly sliced), 1 roma tomato (thinly sliced), 1 cup mung beans.  Dressing: zest of half lemon, 2 Tbsp fresh lemon juice, 1 Tbsp pineapple juice, 2 Tbsp raspberry vinegar, 2 Tbsp virgin olive oil, 1/2 tsp mixed dried herbs (greek, italian or herbs de provence) and a pinch of salt & pepper. Mix all ingredients together well and pour atop salad. 
Pineapple Jasmine Rice: Place 3 c water, 2" slice of ginger (peeled), whites of 3 green onions (left whole, not sliced), 2 cloves of garlic (peeled, not sliced) and whites of 1 bok choy leaf (thinly sliced) and bring to a boil. Add 1 c jasmine rice to water, reduce heat to low-med, place lid on and let simmer for 20 min. Remove garlic, ginger and whites of onion. Strain rice and place on serving tray. Top with the greens of the 3 onions (thinly sliced) and 1/2 c of pineapple (thinly sliced). Add 1 tsp black sesame seeds and lightly mix together. Add butter, salt and pepper as desired.

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