6/4/13 - Filet Mignon Frittata

  • 0

6 oz. wt. Button mushrooms ¼” wide slices

1/2 medium/6 oz. wt. Yellow onion, ¼” dice

½ each /6 oz. Red pepper, ¼” dice

6 ea. asparagus spears ¼” dice

3 ea. - 6 oz. filet mignon

6 Tbsp. butter

1 tsp. Kosher salt

1 tsp. black pepper table grind

18 eggs

6 Tbsp. milk

9 oz. Cheddar cheese grated

6 ea. cilantro sprigs

Preparation Instructions:

Cut mushrooms into 1/4” wide slices. Cut the bottom 1/3 off of the asparagus spears then cut asparagus, the onion and red pepper into a ¼” dice. Melt half the butter in a 10” sauté pan set on medium high heat. Add the cut vegetables then sauté for 2 ½ minutes and soft. Pull off the heat and reserve. Whip together well the eggs and milk with a 1/4 tsp. of salt and ¼ tsp. of pepper, reserve. Combine the remaining 3/4 tsp. of salt & 3/4 tsp. of pepper then season the top and bottom of the 3 filets. Cook the filets on a grill or in a pan to a medium rare temperature then allow to rest for 5 minutes. In a 6” Teflon pan melt 1 1/2 tsp. of the butter. Ladle ¾ cup scrambled eggs into the hot pan with 1/6th of the cooked vegetables. Swirl the egg around with a rubber spatula until the egg starts to set up about 1 minute. Top the frittata with 1 ½ oz. of cheese then bake in a 350° oven for 1 ½ minutes and the egg is cooked throughout. Slide the frittata out of the pan onto a plate. Cut each filet into 4 slices then set 2 slices overlapping on the top center of the frittata and garnish with a cilantro sprig. Repeat with remaining ingredients.