Foodies Contest
 

Tiger Blue Topped Prosciutto Ham Wrapped Beef Filet Mignon

(Serves 2)



Ingredients

2 x 180 g (6 oz) Filet mignon
To taste Kosher salt and freshly ground black pepper
1 slice Prosciutto ham, cut in half width wise
30 mL (2 tbsp) Butter, unsalted
2 slices Tiger blue cheese
125 mL (½ cup) Dry red wine
5 mL (1 tsp) Sweet butter
   

Method
  1. Season the beef with salt and pepper.
  2. Wrap each filet with the Serrano ham. Tie a piece of butcher’s twine around the ham to keep it in place. Preheat an electric skillet to 200ºC (400ºF) and melt the butter. Add the beef and sear the top and bottom for 5 minutes each.
  3. Preheat a toaster oven to broil.
  4. Place slices of cheese onto the meat and broil until the cheese is beginning to melt.
  5. Place the two filets on a plate and cover for 10 minutes.
  6. Deglaze the pan with the red wine, scraping the bottom of the skillet with a wooden spoon to melt the caramelized pieces of beef into the wine, let the volume reduce by half.
  7. Strain the jus into a bowl and stir in the remaining butter until melted.
  8. Cut off the string around the beef, place onto serving plate and drizzle the red wine jus around the beef.

Suggested Side Dish – Onion Tomato Confit

Ingredients
90 g each White and purple pearl onions
1 large Heirloom tomato, roughly chopped
1 bunch Cherry tomatoes on the vine
30 mL Olive oil
Salt and pepper to taste

Method
  1. Add oil to a pre-heated electric skillet.
  2. Add onions and sauté over medium heat until soft.
  3. Add tomatoes and season with salt and pepper.
  4. Sauté for another 3-4 minutes, then serve hot.
  • Filet mignon can be seasoned and wrapped with the ham a day ahead, covered and refrigerated.
  • Use your favourite blue cheese such as Blue Benedictine, Ciel de Charlevoix, Lavender Blue, Beddis Blue, Bleu de la moutonnière, Stilton or Roquefort.
  • Serrano ham, pancetta, jambon de Bayonne or double smoked bacon can be utilized instead of the prosciutto.
  • When deglazing a pan with wine or brandy, always reduce by at least half to ensure the alcohol is burned off and only the flavour remains.
  • Jackson Triggs SunRock Shiraz
 
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