2eachwood skewers- soaked in water to prevent scorching
H3 DEMI GLACE
1wholeshallot- chopped fine
1clovegarlic- fresh, chopped
2cupsveal or beef stock
1teaspoonthyme- fresh, chopped
1tablespoonparsley- fresh, chopped
1eachbay leaf
5wholeblack peppercorns
½teaspoonsea salt
1pinchwhite pepper
2teaspoonstomato paste- or low sodium soy sauce
2tablespoonscorn starch
2tablespoonscold water- to mix with corn starch
GARLIC MASHED POTATOES
1largerusset potato- chunky diced
1mediumturnip or sweet potato- chunky diced
1ozfat free cream cheese
½teaspoonthyme- fresh, chopped
3clovesgarlic- minced
1pinchground pepper
¼cupfat free milk
Instructions
FILET
Preheat grill, cast iron skillet, or sauté pan.
Season filets on both sides
Lightly spray pan with non stick pan spray
Once heat source is hot, place filets on cooking surface.
If grilling or using a cast iron skillet with ridges, make cross hatches by placing filet on surface for about 4 minutes, then turning the filet 45 degrees on the same side.
Then flip over and repeat. This should achieve a medium rare filet.
SHRIMP
Heat medium sauté pan until hot.
Spray pan with 1/2 teaspoon of olive oil or non stick pan spray
Skewer shrimp onto soaked wood skewers.
In medium bowl placed chopped garlic, rosemary and other seasoning.
Dip shrimp kabobs into seasoning mixture.
Sauté shrimp until shrimp is nice and pink and slightly curled up.
DEMI GLACE
In medium sauce pan heat to medium high heat.
Saute shallots, and garlic until translucent and tender.
Then deglaze the pan with stock.
Add herbs and spices, and cook until reduced by half.
If color is desired add tomato paste or soy sauce. Let cook for additional 2 minutes.
Then make corn starch slurry, and slowly add while whisking into warming cream mixture.
Thicken until desired consistency.
POTATOES
Peel potatoes and other root vegetables, and steam until soft.
Transfer to a deep bowl and whip with an electric mixer
Add remaining ingredients (except the milk) and whip until smooth
Add milk as need, continuing to whip, until your potatoes are your desired texture (chunky or smooth).
Spa Index Kitchen Notes
Chef’s Note: Remember that different thicknesses of the filets will determine cooking time. If filet is quite thick you may want to grill mark it and then finish cooking in the oven. Medium rare reaches about 135 degrees internally.This entire recipe makes two generous servings. Each serving is 1 filet plus 3 shrimp, sauce, and half of the garlic mashed potatoes.
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