Filet Mignon Recipe with Wagyu Tenderloin Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce

filet mignon recipe tenderloin wagyu bacon wrapped

Wagyu Tenderloin Filet Mignon Recipe with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce

Filet mignon  or  filet de bœuf in France is a steak cut of beef  from the smaller end of the tenderloin or medallion of psoas mayor muscle of the beef carcass, but it sometimes also refers to any cut from the whole tenderloin. The tenderloin is the most tender cut of beef and is also arguably the most desirable and therefore expensive cut. Eversince the filet mignon is only the smaller end tenderloin muscle that not weight-bearing and contains less connective tissue, which makes it probably the most tender cut parts of the tenderloin and weighin not more than 500 grams for every cattle, fillet mignon is the most expensive cut of beef.

wagyu tenderloin filet mignon medalion steak

Wagyu Tenderloin Filet Mignon

I’m using Tokusen 8-9 marbling grade wagyu tenderloin for making this filet mignon, i guess it’s worth to be a little bit generous since this is just a perfect dish for a special occasions like romantic candle light dinner or christmas eve dinner. Tokusen Wagyu Beef is produced from imported Australian bred Wagyu cattle. Tokusen Wagyu Beef is the first Wagyu beef product that is produced and processed from an Indonesian feedlot and abattoir. Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. You can replace the wagyu tenderloin with regular cattle, veal or even venison loin.

Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. – See more at:
Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. – See more at:
Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. – See more at:
recipe filet mignon beef wagyu tenderloin bacon wrap medalion

Recipe Bacon Wrapped  Filet Mignon Wagyu Tenderloin with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce

Bacon wrapped filet mignon is a great way to preserved moist from the prescious steak. Store brought filet mignon usually already cut into 2 inch-thick portions. Bacon is often used in cooking filet mignon because of the low levels of fat found in the cut, as fillets have low levels of marbling, or intramuscular fat. Bacon is wrapped around the fillet and pinned closed with a wooden toothpick. This adds flavor and keeps the fillet from drying out during the cooking proces. Even i’m using wagyu breed, the butcher still suggest me to using bacon for wrapping it.

filet mignon wagyu tenderloin bacon wrapped recipe

Recipe Filet Mignon with Bacon Wrap,Truffle Mashed Potato and Red Wine Demi Glace Sauce

Filet mignon cooking method is a litle bit tricky, basically the the filet mignon tenderloin is generously seasoned, wrapped in bacon then pan fried or grilled and served with sauce. The basic technique for cooking filet mignon is quicky seared on each side of the tenderloin using intense heat and then transferred to a lower heat like oven to cook the meat all the way through. The searing process sealed the meat liquid and keep the flesh moist. Traditionally in European and American restaurants, fillets are most often served with red wine reduction demi glace sauce, a cognac cream sauce, or au poivre with peppercorns.

filet mignon recipe wagyu tenderloin medallion bacon wrapped

Medium Rare Wagyu Tenderloin Filet Mignon

Filet mignon is often served rarer than other meats, my personal choice is medium rare. You may notice that my previously steaks recipe is well done simply because it’s my sisters preference. This filet mignon is oficially not my sister-sponsorship steak like my previous Dry Aged Black Angus Striploin Steak with Spicy Balsamic Vinegar and Shallots Jam, Tomahawk Steak Recipe (Bone-in Rib Eye) with Salsa Verde and Grilled Angus Ribeye Beef Steak. If you like the well done filet mignon steak, you could  butterflied the tenderloin filet to expose it more to the heat during the cooking process.

truffle mashed potato dill parsley recipe

Truffle Mushrooms Mashed Potato with Black Truffle Oil

Truffle mashed potato with black truffle oil is the best pairing for serving the filet mignon.I’m add some dill weed and chopped parsley and cilantro too to the the mashed potato. I’m not add any cream on it just like what i’m used to and replace it with the truffle oil and powdered parmesan cheese. For the sauce i choose reduce red wine demi glaze sauce, but i’m not using any roux on it. Beside, i add some slice plum and homemade cherry tomato confit to give tangy and refreshing flavour for balancing the creamy and savoury filet mignon and truffle mashed potato.

recipe filet mignon tenderloin wagyu premium beef medalion fillet

Recipe Filet Mignon Wagyu Tenderloin in Bacon Wrapped with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce

Well, Merry christmas to you all Dentist Chef reader. Christmas is not a season, cherish peace and good willing to be plenteous in mercy, is to have the real spirit of Christmas. Since you’ve been blessed within the born of the Savior Christ, you’ve must be a blessing for another then. Christmas is not all about the fancy gift, toys, gagget and expensive food for me, but my truelly christmas warmth is the hillarious chaos preparation right before me and my entire family gooing to the church in the christmas morning. I guess i missed the moment when both of my sisters were not yet married and had their own family, we can spent all the time in christmas. Unfortunately,   now they only could joining me on our parents house for new years, but i guess it’s even better nowbecause there’s my little nieces and nephews that bringging joice with their cute fighting.
Filet Mignon for Christmast Eve Dinner

Filet Mignon for Christmast Eve Dinner

Merry Christmas, for all Dentist Chef readers!!!!!!

Filet Mignon with Wagyu Tenderloin Recipe :

Ingredients :

  • 2 @150 gr wagyu tenderloin (filet mignon)
  • 2 Tbsp olive oil
  • 1 Tbsp melted butter
  • 1 Tbsp coarsed seasalt
  • 2 Tbsp freshly grounded black peppercorn
  • 2 pieces of bacon

How to Make Filet Mignon with Wagyu Tenderloin :

  • Preheat oven on 350–375 °F (180–190 °C)
  • Rub all the wagyu tenderloin with salt and black peppercorn evenly  and make sure it coated evenly
  • Wrapped the outer side of the filet mignon with bacon and secured it with some tiny toothpick
  • Just before pan searing, pour the  olive oil and melted butter to the wagyu tenderloin
how make filet mignon bacon wrapped tenderloin recipe step by step

Seared the Bacon Wrapped Filet Mignon Evenly

  • Heat up the cast iron pan and sear the steak all over  the surface until got a nice  brown crusted surface for about 1 minute each side
  • Transfer the skillet into the oven and cook it until your preference doness, for medium rare it’s need only about 4-5 minutes and 8-10 minutes for well done
  • Served the filet mignon with Truffle Mashed potato and Reduced Red Wine Demi Glaze Sauce

Red Wine Demi Glaze Sauce Recipe:

  • 1 tablespoon butter
  • 1 large shallots, finely chopped
  • 1 cloves garlic, finely chopped
  • 1/2 cup red wine
  • 1/2 cup beef stock (veal is preferred)
  • 1/2 tablespoons brown sugar
  • Salt and freshly ground  blackpeppercorn to taste

How to Make Red Wine Demi Glaze Sauce Recipe:

  • Heat up and melt the butter in a previously skillet for cooking the filet mignon
  • Saute the shallots and garlic, cook over moderate heat , stirring, until softened and browned for about 5 minutes.
  • Pour the red wine, beef stock and bring to boil, season with salt, pepepr and brown sugar
  • Simmer until the sauce thickened

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Braised Abalone in Superior Stock and Oyster Sauce Recipe

Resep Angsio Kerang Abalone: Resep Khas Imlek!

Braised abalone oyster sauce recipe CNY chinese new year abalone recipe

Braised Abalone in Superior Stock and Oyster Sauce

Braised abalone in Superior Stock and Premium Oyster Sauce Abalone, one of the most prestigeous proteins as food ingredient in the world.  Abalone also called ear-shellfish , kerang mata tujuh in Indonesia, perlemoen in South Africa, and pāua in New Zealand and bao yu in China. Abalone had an donkey ear shaped shell with four, five or seven holes for breath and reproduction. The meat of this shellfish is thought to be delicious in some parts of Latin America , South East Asia, and East Asia (especially in China, Japan, and Korea). The abalone shells are used as accessorise as a jewelery or even become a pearl mother implant in pearl industry. Haliotis asinina or ass’s-ear abalone is common species that found in eastern Indonesia archipelago. This species is rather small compares another abalone species, the maximum lenght of the shell is about 10-15 cm. Locals fisherman mostly catch the abalone  and deliver it directly to an seafood exportir company. I can said that fresh or even dried abalone that literary comes from indonesia is rarely seen in the local or chinese town market. Those pricey stuffs is actually prepared to be exported to Japan, Korea or China. The abalone is cleaned, boiled with salt  and then removed from the shell trimmed from the innard.  Some company like so smoked it prior to final dehydration with sun or oven drier. The funny thing is i can get this prescious abalone  as a “gift”(read: intensly begging and pushing to bring it for me) from my friend that comes from a vacation in Hong Kong, while the dried abalone itself  actually product of Indonesia, what a shame!

Abalone soup recipe oyster sauce mushroom superior stock special chinese new year abalone bao yu recipe braised

Braised Abalone with Superior Stock: Recipe for Chinese New Year

Making braised abalone in premium superior stock and oyster sauce is not that hard to prepare, first you must purchased the abalone. Abalone available in live, fresh, frozen, canned and dried form. Live and fresh abalone usually serve as sashimi, simply dipping in soy sauce and wasabi and accompanie with sake or rice wine. Frozen and canned abalone usually prepared in steamed, stir fried or grilled.  Timing is the key of cooking the abalone, just like any other seafood. Overcooking fresh abalone make the muscle became though, dried and very rubbery. Dried abalone trusted to preserved and concentrate the flavour. Dried  abalone must be rehydrate with soaking in water first, then simmered for hours to break down the protein. Perfect cooked dried abalone should have a consistency when you touch a tip of your nose, but i prefer to gently touch my pointing /index fingertip with my thumb fingertip, then gently with another hand  fingertip, feel the consistency of fleshy area between your thumb and the base of the your palm.

dried abalone seven hole five hole abalone

Dried ABALONE : Good cooking preparation will turn out great meals !

When i hold the dried abalone in my hand, i  just take a picture and my first though was  genitalia femina externa anatomy. Then when my grandma seen the dried abalone for the first time, she said ” what is that??? it’s looks like a vagina!!!“. Well, my grandma just saved me from such a shame and guilty situation. LoL

resep abalone angsio abalone saus tiram resep imlek abalone

Angsio Abalone / Resep Kerang Mata Tujuh

Braised Abalone or Angsio Kerang Mata Tujuh in Bahasa is a popular dish in Chinese descent and most asian people. The abalone muscle or meat considered a delicacy in  Southeast Asia, and East Asia (especially in China, Japan, and Korea). In chinese descent culinary, abalone is one of luxury items that served at least once a year for celebrate wealth during Chinese New Year. Fancy and special celebration like wedding are common occation for abalone dish. Since it pricey, i will paired the abalone with superior stock/ broth that made of  beef bone marrow, malay/kampung chicken, and mushrooms.

abalone soup recipe braised abalone  thick sauce how cook dried abalone


Braised Abalone Recipe :

  • 250 gr dried abalone
  • 1/2 pack enoki mushrooms
  • 1 pack baby bok choy/chinese chard, blanched
  • 1 small broccoli, blanched
  • 5 small dried hioko mushroom
  • 1 1/2 tbsp premium oyster sauce
  • 1 tsp corn starch, dissolved with 1 tbsp water
  • 1/2 tsp sesame oil
  • 1 tbsp ang ciu/rice cooking wine

superior stock recipe how to make superior gravy

Superior Stock Recipe:

  • 250 gr beef bone with marrow
  • 500 gr kampung/ malay chicken
  • 6 small size dried scalllop
  • 2 slices  chinese ham*optional
  • 6 cloves garlic
  • 1 medium size onion
  • 1 carrot, roughly cut
  • 1/2 tomato, deseeded
  • 2 celery stalk
  • salt and pepper to taste
  • 8 cups water


How to Rehydrate Dried Abalone :

  • Soak dried abalone in water until soften , put it in your fridge and change the water daily.( Soaking abalone process time is depending on your abalone size, 20=30 gram Abalone takes about 2-3 days)
  • Brush all dirt from the abalome, discard the head part(with tentacle)
  • Boil with water, salt, ginger and rice  cooking wine for about 15 minutes, drained well and ready for next cookinh process.

How to Make Superior Stock:

  • Bring water to boil, add all ingredient and the dried hioko mushrooms and let it boil agail
  • Simmer with your lowest flame for about 4-6 hours until the stock is reduced into 2 cups
  • Save the hioko mushroom and strain the stock with fine mesh cheese cloth
  • Chilled overnight, discard the fat layer in the top surface

How to Cook Braised Dried Abalone in Superior Stock :

  • Put the rehydrate abalone and the superior stock in a heavy bottom sauce pan
  • Add 6 cups water, rice wine and oyster sauce, bring to boil
  • Simmer with your lowest flame for about 6-10 hours until the stock is reduced
  • Nearly done, add the hioko and enoki mushrooms
  • Thicken the gravy with dissolve corn starch and add  the sesame oil for last touch
  • Plate the braised abalone, bok choy and broccoli in your serving plate
  • Voila your fancy braised dried abalone is ready to serve in your special celebration!

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