Bally's Filet Mignon with Bordeaux Butter
Red roses and red hearts often signify romance. Christopher Clark, Bally's
assistant executive chef, incorporates the two icons into a steak entree he calls
filet mignon with a Bordeaux butter heart. The meat's warmth gradually liquefies
a heart-shaped molded butter pat.
Unlike some of his peers, Clark does not rely on tomatoes to create the red
color. Bordeaux wine is responsible for the heart's coloring and flavor.
- 1 cup Bordeaux wine
- 1 very small pinch white pepper
- 1/8 teaspoon crushed fresh thyme
- 1 1/2 teaspoon minced shallots
- 4 fresh basil leaves
- 1/8 teaspoon granulated sugar
- 4 ounces unsalted butter, softened
- Salt, to taste
Port Wine Glaze
- 1 cup port wine
- 1 bay leaf
- 1 fresh basil leaf
- 4 peppercorns
- 1 teaspoon granulated sugar
- 1 teaspoon shallots, finely chopped
- 1 cup veal demi-glace
- 1 tablespoon unsalted butter
- 2 medium tomatoes
- 2 sprigs fresh basil (leaf still attached to stem)
- Bordeaux Butter: In a medium sauce pot, put in wine, pepper, thyme, shallots,
basil and sugar.
- Reduce over heat until liquid volume measures 1/4 cup. Strain mixture and let
- In a mixer put the softened butter on low. Drizzle in the reduced wine sauce.
Salt to taste. Scoop into heart molds, and let chill.
- Port Wine Glaze: Combine all ingredients, except demi-glace and butter, in saucepan
over heat. Reduce by half, to about 4 ounces. Add demi-glace, then reduce again
by half, to about 6 ounces. Lightly whisk in butter until incorporated.
- Rosette Garnish: Using a sharp paring knife, cut the peel off each tomato in
a spiral, with the peel about 1/2-inch wide. Preferably keep the peel in one intact
- Place a sprig of basil on each plate. At the top of the stem, reassemble peel
on plate in compact form. If the peel tears, reassemble several pieces as if still
- Filet Mignon: Cook on rack in broiler. Broil for about 3 minutes on one side,
then flip for 3 minutes on other side.
- Return to first side for 3 minutes, but rotate position slightly so that new
burn marks will cross-hatch with the first set of marks. Then flip to other side
for 3 minutes, rotating again slightly.
- Cook to desired doneness. Generally, it takes 15 minutes to broil a 10-ounce
steak to medium rare.
- When meat is ready, place a filet on each garnished plate. Pour half of the port
glaze onto each filet, allowing it to drizzle down.
- Then place one heart-shape molded butter pat on each filet.
Yield: 2 servings
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
>> Restaurant Recipes