Stonewood Grill

Wine Pairing
Rosemount GSM
Intense blackberry and mulberry flavors flood across the full-bodied, smooth palate. Initial fruit flavors gain depth and complexity as more earthy and savory spiced elements come to the fore. Firm yet fine tannins support the generous finish.


“A classic grilled filet served with Portobello filled ravioli, steamed asparagus, and crisp onion frizette. Add the Cabernet demi-glace and you have a meal bursting with flavor.”
- Chef Mike
Oak Grilled Filet
with Portobello Ravioli

Shopping List
2 Servings

INGREDIENTS:

2 Filets (6 ounce center cut)
6 Portobello Ravioli
1 oz. Butter
1 Shallot (peeled and sliced)
6 oz. Cabernet Sauvignon
1 cup Beef Stock
1 1/2 Tbsp. Arrowroot
12 stems Asparagus (steamed)
1 Red Onion (medium size)
3 cups Flour
1/2 tsp. of each Salt and White Pepper
1 quart Canola Oil

Preparation

ONION RINGS:

  1. Peel onion and slice into very thin rings. (The thinner the rings are, the easier they are to fry.)
  2. Place canola oil in a deep pot for frying and bring to 350°.
  3. Add salt and pepper to flour and combine well. Lightly dust onion rings with flour and sift off excess flour from onions. Gently place the rings in the oil and fry until golden brown. Remove from oil and place on a tray with paper towels to drain and allow to crisp.

CABERNET DEMI-GLACE:

  1. In a small sauce pot over medium high heat, add 1/2 oz. of drawn butter to sauté, followed by the shallots. Saute until lightly brown.
  2. Add Cabernet Sauvignon and beef stock. Allow to come to a boil and add Kitchen Bouquet.
  3. Make a slurry with 1 1/2 tbsp. arrowroot and 1 tbsp. water
  4. With the sauce boiling, add slurry to sauce. This will cause it to thicken. Add salt and pepper to taste.

OAK-GRILLED FILET WITH PORTOBELLO RAVIOLI:

  1. Place a filet on the grill and cook to your desired temperature. Brush with drawn butter and dust with steak seasoning during the cooking process.
  2. Place Portobello ravioli in boiling water and allow to simmer for 3-5 minutes.
  3. Place the filet on a bed of fried onion rings with 3 Portobello ravioli around the filet. Drizzle the dish with the Cabernet demi-glace. Finally, place 2 asparagus stems between each ravioli and serve.

CHEF MIKE’S TIPS:
BASIL CHIFFONADE ~
  • To save time and avoid frying, you could substitute canned fried onion rings.
  • Kitchen Bouquet is a darkening agent. It will cause sauces to darken for better plate presentation.
  • Arrowroot is a starch much the same as corn starch and works in the same way. A slurry is the combination of this dry powder (arrowroot) and water. When added to boiling sauces, it thickens the sauce.
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