Cooks & Books & Recipes

Filet of Beef, Yukon Potato and Pear Gratin, Red Flame Grapes, Sauteed Swiss Chard, Julienned Hearts of Palm, and a Madeira Reduction

Recipe from JiRaffe Restaurant and Chef/Owner Raphael Lunetta

Filet of Beef, Yukon Potato and Pear Gratin, Red Flame Grapes, Sauteed Swiss Chard, Julienned Hearts of Palm, and a Madeira Reduction

Photo Credit: Southwest Wine Guide

Cooks&Books&Recipes Editors, on Filet of Beef, Yukon Potato and Pear Gratin, Red Flame Grapes, Sauteed Swiss Chard, Julienned Hearts of Palm, and a Madeira Reduction:

I’ll give it to you straight: this recipe is for (a) more skilled cooks or (b) cooks wanting a challenge. That is probably obvious by reading the recipe title and/or looking at the finished dish. This tower of tastes involves a good deal of preparation and numerous steps. (Note: the Potato Galette should be made a day in advance.)

But the result is amazing, with layers of differing flavors and textures discovered at each bite. This is a dish that will make you slow down and savor every mouthful. So yes, it’s worth the work. Or if you’re like me, you can leave the work to Chef Lunetta and head over to JiRaffe Restaurant in Santa Monica. Whether or not this entree is on the menu, you can be sure that you’ll enjoy a freshly prepared, regionally flavorful, and artfully presented meal.

JiRaffe Restaurant

Filet of Beef, Yukon Potato and Pear Gratin, Red Flame Grapes, Sauteed Swiss Chard, Julienned Hearts of Palm, and a Madeira Reduction

Featured Recipe From: JiRaffe Restaurant

Yield: Serves 4

Ingredients:

  • 4 ea. 5 oz. center cut prime filet of beef
  • 6 ea. Yukon potato (sliced thin w/mandoline)
  • 4 ea. Bartlett pear (sliced thin w/mandoline)
  • 1 cup heavy cream (reduced by ½)
  • 1/2 tbl. chopped thyme
  • 1 large bunch Swiss chard (red)
  • 2 ea. shallot (fine brunoise)
  • 1 tbs. minced garlic
  • 1/2 cup grated parmesan reggiano
  • 2 cups red flame grapes (cut in half)
  • 1 ea. hearts of palm (julienned)
  • 1 cup ciabatta croutons (finely diced)
  • 1/2 lb. butter
  • 3 tbl. extra virgin olive oil
  • 2 oz. mustard crème fraiche vinaigrette
  • 2 oz. Rouquefort blue cheese (optional)

Madeira Reduction:

  • 1 bottle Madeira wine
  • 1 cup veal stock
  • 1 onion
  • 3 ea. celery stock
  • 10 fresh thyme sprigs
  • 4 cloves crushed garlic
  • 2 ea. bay leaf
  • 2 ea. carrots (shaved)
  • 1 tbl. whole black peppercorn
  • 1/2 cup sherry vinegar

Mustard Crème Fraiche Vinaigrette:

  • 1 oz. Dijon mustard
  • 1 oz. red wine vinegar
  • 1/2 oz. crème fraiche
  • Pinch of coarse ground black pepper
  • 20 ea. fresh tarragon leaves (chopped)

Directions:

For the Potato Galette:

Using a shallow hotel pan or square baking dish, butter the bottom of the dish. Slice yukon potatoes and pears with a mandolin and begin to layer the potatoes and pears evenly on the bottom of the dish, one layer at a time. After each layer, brush potatoes with reduced cream, grated parmesan reggiano cheese, salt and pepper, and the chopped thyme. Repeat the process six-seven times. Bake in oven at 350 degrees for 40 minutes. Remove from oven and allow to cool. Once cool, cover potatoes with plastic wrap, place a second baking dish on top of potatoes, press overnight in the refrigerator. (This should be done one day in advance). Using a ring mold or shape of your choice, cut out portions of potato and pear to have ready for final prep to re-heat golden brown.

For the Beef Madeira Reduction:

Sweat (i.e.: slow cook) all vegetables, herbs, crushed garlic and peppercorns with 2 tablespoons of the olive oil. Add sherry vinegar and cook for 1-2 minutes. Add one bottle of Madeira wine and cook for another 6-8 minutes. Add one cup of veal stock and simmer for 30 minutes. Strain through a fine mesh strainer. Strain again with a fine mesh strainer and cheesecloth. Slowly reduce the remaining Madeira sauce in a medium to small stainless steel pot until desired consistency is achieved.

For the Swiss Chard:

Wash the swiss chard well and cut into large julienne strips. In a stainless steel sauté pan, sauté the swiss chard with minced garlic, shallots, one tablespoon of olive oil, two tablespoons of butter, and salt and pepper until tender, approximately 2-3 minutes. Remove from the pot and set aside in a cool place.

For the Hearts of Palm Salad:

Julienne hearts of palm with a mandolin and set aside. Chop tarragon. Dice and bake croutons. Make a quick mustard crème fraiche vinaigrette.

Final Prep:

Using a medium large stainless steel sauté pan or cast iron skillet, season each filet of beef on both sides with salt and coarse ground black pepper. Sear the filet of beef at high heat; flip and place in oven at 400 degrees for 6-8 minutes. Remove and let rest in a warm place.

Using a nonstick sauté pan or baking dish, re-heat potato gratin until golden brown. Remove and place next to beef in a warm place.

Mix hearts of palm, croutons and tarragon with vinaigrette; season to taste. Reheat Madeira reduction.

Arrange four plates and place potato gratin in center of plate. Place a small mound of Swiss chard on top of potato gratin. Place filet of beef on top of the Swiss chard. Add grapes to Madeira sauce and season to taste. Spoon the sauce over the filet and around the dish. Finish with hearts of palm garnish on top of the filet.

© Raphael Lunetta (JiRaffe Restaurant), reprinted with permission.

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2 Responses to “Filet of Beef, Yukon Potato and Pear Gratin, Red Flame Grapes, Sauteed Swiss Chard, Julienned Hearts of Palm, and a Madeira Reduction”

  1. #
    1
    Kim | a little lunch — July 13, 2013 @ 12:40 pm

    Truthfully, I wanted to eat the title! Everything about this recipe is enticing and well worth the effort.

    • Cooks & Books & Recipes

      Cooks & Books & Recipes replied: — July 13th, 2013 @ 1:03 pm

      Ha, ha! The title really does whet the appetite, doesn’t it?