Cooking with Chef Delibero – Grilled Filet with Wild Mushroom Demi

We’re cooking grilled filet with a wild mushroom demi sauce with Chef Kevin Delibero of Newport Restaurant Group.

Ingredients:
2 8oz filets Mignon
3 large Yukon gold potatoes (large dice)
2 large shallots (sliced thinly)
¼ cup heavy cream
½ cup half & half
1 large Portobello (cleaned and medium dice)
3 shitake mushroom (Thinly diced)
1 cup demi glace
1/2 cup oil
Salt and pepper to taste

Procedure:
- Dice Yukon potatoes
- Place in a pot with water
- Bring to a boil turn down to a simmer for 15 minutes
- Place cream and half & half into a pot to heat slowly (not on high it will boil over)
- In a hot sauté pan place shallots in and caramelize for 5min
- When potatoes are tender drain from water and place into a mixer
- Start on low speed and add in the hot cream mixture
- Add in the caramelized shallots
- Taste for seasoning

For the sauce:
- In a sauce pan place the remaining oil in pan and heat till hot
- Place mushrooms in and sauté till golden brown
- Add in demi glace and cook for 5 minutes

For the steak:
- Pre heat grill to 600 degrees
- Season beef well on both sides
- Place steak on the grill and cook till desired temperature