Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make filet mignon platter.

2lb Filet Mignon

2 tbs. Salt

1 tbs. black pepper

1 tsp. granulated garlic

1 tsp. onion powder

2 tbs chives (chopped)

1 12-inch platter (topped with a bed of lettuce)

 

1.           Preheat oven to 350 degrees.

2.           In a small bowl, mix all dry ingredients creating a spice rub for the Filet Mignon.

3.           Coat the Filet with the spice rub making sure the entire Filet is coated.

4.           Heat a grill pan until it starts to slightly smoke.

5.           Proceed to grill the Filet in a manner that you will achieve cross grill marks.

6.           Once you have achieved cross grill marks on the entire Filet, remove from pan, transfer to a paper lined sheet pan and place in your pre heated oven. 

7.           Cook for approximately 10 minutes or until the internal temperature reaches 105 degrees.

8.           Once you have reached the desired temperature, let the meat rest.  The meat will continue to cook as it rests.  This is called carry over cooking.

9.           Once the meat has cooled, proceed to thinly slice.

10.         Place your thinly sliced Filet Mignon on a platter lined with lettuce.

11.         Garnish with chopped chives and serve with a Horse Radish Cream Sauce

 

¾ cup horse radish

¼ cup mayonnaise

¼ cup sour cream

1 tsp salt

1 tsp chives (chopped)

 

1.           Remove the horse radish from its container and proceed to squeeze all the liquid out of it and place it in a small bowl.

2.           Add the mayo and sour cream to the bowl.

3.           Add the salt and mix until all ingredients are incorporated.

4.           Garnish with the chopped chives.