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Chef Jonathan’s Filet Mignon Steak Diane with Roasted Asparagus Hollandaise

Steak Diane Filet Mignon.jpgFilet Mignon Steak Diane with Roasted Asparagus Hollandaise 

Servings: 4 people

Ingredients

4 Filet Mignons, approx. 8-10 oz.

5 Shallots, peeled

8 ounces Baby Bella Mushrooms, cleaned

1 1/2 cups Unsalted Butter

3 Garlic Clove, peeled

2 tbsps Worcestershire sauce, to taste

1 tbsp Dijon mustard

1/2 cup brandy

1 cup heavy cream

2 cups EVOO

Small handful of Flat-leaf Parsley

1 Bunch Fresh Asparagus

Micro Greens (Radish, Baby Arugula, Kale, Broccoli)

1 cup Greek yogurt

Coarse Black Pepper

Sea Salt

1 cup grated Parm Cheese

2 Fresh Lemons

2 Egg yolks

1 tsp Cayenne pepper

2 tbsps. Honey

1 tsp Poppy Seeds

Directions

Season the steaks on both sides with salt and pepper. Heat on medium-high 2 tbsp. EVOO and 2 Tbsp. butter in a skillet large enough to accommodate the 4 steaks. Quickly sauté the steaks for up to a minute on each side then remove from the pan and set aside to rest.

Preheat an oven to 425 degrees. Place the asparagus into a mixing bowl, drizzle with the olive oil. Toss to coat the spears, then sprinkle with parmesan cheese, garlic, salt, and pepper.

Arrange the asparagus onto a baking sheet in a single layer. Bake in the preheated oven until just tender, 12 to 15 minutes. Sprinkle with lemon juice just before serving.

Super Quick Hollandaise Sauce: Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in microwave for 15 to 20 seconds; whisk.

Poppy Seed Yogurt Sauce: Whisk together yogurt, honey, 2 tbsp. lemon and poppy seeds in a small bowl. Put aside.

To make the sauce for the steaks, heat some olive oil in a separate pan. Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a tablespoon of butter.

Crush in the garlic. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite – be careful that the flame that flares up doesn’t singe your eyebrows!

Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. Set aside.

On a 12” Circular Plate, with a plating spoon give a teardrop of Hollandaise in the center and place the asparagus offset the center, then the steaks on top of the asparagus, drizzle a line in the middle with the mushroom sauce over the steak and spoon on top of the steak the micro greens and yogurt sauce.

Connect with Our November Chef of the Month:

Website: https://chefjonathans.wixsite.com/jonathanscinto

Instagram: @chefjonathans

Facebook: @ChefJonathanS

Chef Jonathan’s Mock Scallop Rumaki & Soy Ginger Sauce

mock-scallop.jpg

This weeks recipe will become a household favorite dish, especially if you’re a seafood lover. We can thank Chef Jonathan for sharing the recipe to one of his signature dishes! This recipe has so much versatility, add a side and create a delicious meal or serve it alone as a tasty appetizer! Stay tuned for some more amazing recipes from our November Chef of the Month Jonathan Scinto! 

Ingredients

8 slices bacon, halved

18 sea scallops

2 green onion, thinly sliced

1 1/2 teaspoons fresh ginger, minced

2 tablespoons lemon juice

18 toothpicks

24 canned water chestnuts, drained and halved horizontally

Fresh chives (optional)

Directions

Microwave bacon on high for 2-2 1/2 minutes, or until partially cooked but still flexible.

Top each scallop with some of the onion and ginger.

Drizzle evenly with lemon juice. Wrap a bacon piece around each scallop, and secure with wooden toothpicks.

Grill scallops on grill tray 2-3 minutes on each side, or until done.

Or broil 3 inches from heat for 2-3 minutes on each side, or until bacon is crisp and scallops are cooked.

Drain on paper towels. Garnish with chives, if desired.

Connect with Our November Chef of the Month:

Website: https://chefjonathans.wixsite.com/jonathanscinto

Instagram: @chefjonathans

Facebook: @ChefJonathanS

November 2017 Chef of the Month Jonathan Scinto

 

Introducing our November Chef of the Month, Jonathan Scinto! Scinto is a Private Chef & TV Personality born in Queens, New York. Notably featured on “MasterChef,” “Rooftop Chopped,” and “Iron Chef Showdown,” to name a few. Currently,  Jonathan is the owner of Chef Jonathan’s Private Parties & Events and lives on Long Island with his wife and their 3 daughters.

 

1. Birthplace:

Queens, NY

2. Where do you work and where are you based?

I work all over the United States as a Private Chef. I am based on Long Island, NY in a mid-size town called North Bellmore.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My Ninja Food Processor, my Chef Knife from Kayne Custom Knives, Chicago Cutlery Knives, my Plating Spoons from Chef Spoons and Plating Gold Tweezers from TrueCooks.

4. What advice would you offer for aspiring chefs?

Stay humble and dedicated, don’t let rejection and negativity get in the way of your culinary goals.

5. What is one culinary tip every chef should know and perfect?

Only use recipes as a tool for research, don’t be afraid to think outside the box to create your own cuisine.

6. What features are important to you when selecting your Chef outfit?

Comfort and styling.

7. Favorite ingredient to work with?

Fresh Herbs and Spices

8. Favorite City to dine out in?

NYC.

9. Best Dish you have ever made?

Hard to narrow it down to one, but I like to cook Italian comfort food with Asian Influences. I’m doing a cuisine I invented called “Itasian”, which was first introduced at the Food Network Rooftop “Chopped.”

10. Place you eat most often on your days off?

My local pizza place called Calabria Pizza

11. Who do you enjoy cooking for?

Family and Friends.

12. What is currently on your DVR or Netflix queue?

Mind of a Chef, anything Disney, Marvel movies, and classic TV shows from the 50s-90s.

Connect with Our November Chef of the Month:

Website: https://chefjonathans.wixsite.com/jonathanscinto

Instagram: @chefjonathans

Facebook: @ChefJonathanS

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