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Filet Mignon
- 5 oz. petite filet cut in half
- Salt & pepper to taste
Crab Cakes
Ingredients (yields 10 2.5 oz. crab cakes)
- 16 oz. lump crab
- ¼ cup mayonnaise
- 3 tbsp. lemon juice
- ¼ cup bell pepper
- ¼ cup shallots
- 3 oz. unsalted butter
- 2 tbsp. egg yolk
- 1 3/4 cup panko bread crumbs
- 1 oz. clarified butter
- 1.5 tbsp. Worcestershire sauce 1 tbsp. siracha
- ¼ cup chopped cilantro
- ¼ cup chopped chives
- 1.5 tsp. kosher salt
- ¾ tsp. black pepper
Instructions
- Clean the crab meat checking for shells
- Sauté the bell pepper and shallots in unsalted butter until cooked
- Allow the bell peppers and shallots to cool before mixing with eggs
- Mix everything except the crab meat
- Add crab meat and mix gently without breaking up the crab meat, then add the ¾ cup of panko last
- Place mix in refrigerator and allow to cool
- Using a scale, portion the crab cake mix into 2.5 oz. balls
- Roll crab cake balls in remaining 1 cup of panko
- Lightly press each crab cake ball down with finger tips forming a nice round crab cake
- Place the crab cakes in a frying plan and sear them using clarified butter
- Sear the cakes on both sides until they are golden brown
- Finish in the oven for four minutes at 400 degrees or until the inside of the crab cake is hot
Bacon Cheddar Biscuits
Ingredients
- 6.5 cups all-purpose flour
- 1/3 cup sugar
- 3/8 cup baking powder
- 1.5 tbsp. salt
- 2 cups unsalted butter
- 1.5 cups grated cheddar cheese
- 1 cup crumbled bacon
- 4 eggs
- 3 cups buttermilk
- 1 egg
- 3 tbsp. cream
Instructions
Whisk the dry ingredients together
- Grate the butter into the dry ingredients
- Lightly toss the butter and flour mix together until all the butter is coated in flour and there are no large clumps
- Stir the cheddar cheese and crumbled bacon into the dry ingredients
- Whisk the eggs and buttermilk until smooth and add to the dry ingredients
- Using your hands, gently work the eggs and buttermilk into the dry ingredients
- When the mixture becomes too thick to stir, begin gently folding the dough over on itself and pressing it with the heel of your hand. Do not knead the dough
- Once the dough resembles a shaggy mass and almost all ingredients have been incorporated, wrap it in plastic and let it rest in the refrigerator for 30 minutes
- Roll the dough out to ½ inch thick and cut your biscuits. Arrange them on a parchment lined sheet tray
- Whisk together and brush on the top of the biscuits
- Sprinkle some more grated cheddar on top and bake the biscuits at 350 degrees, high fan, for 15 minutes turning once
Clarified Shiso Butter
Ingredients
- 1200g Butter, melted
- 84g Shiso Leaf
Instructions
- In a medium pot, bring the butter to a simmer
- Place butter into a blender with shiso leaf and blend for 40 seconds, then strain
Shiso Béarnaise Sauce
Ingredients
- 1.5 cups Shiso butter 3 egg yolks
- 2 tbsp. white wine reduction
- Kosher salt to taste
Instructions
- Warm the egg yolk and white wine reduction to 158 degrees for 40 minutes
- Place in blender and blend to aerate
- Emulsify in the warm shiso butter and season
Poached Eggs
Ingredients
- 2 eggs
- White vinegar
Instructions
- A large roasting pan is best suited for poaching eggs
- Fill roasting pan half way with hot boiling water and turn down to low simmer
- Add white vinegar to taste, must have strong vinegar flavor
- Gently crack eggs into simmering vinegar water. Egg yolk should be runny, but egg white should be firm so you can handle eggs without breaking.
- Remove floating medium-rare poached egg from hot vinegar water and place directly into ice bath
Final Plating
Ingredients
- 1 each biscuit, halved
- 5 oz. filet, halved or 2 each crab cakes
- 2 each poached eggs
- 1 oz. Shiso béarnaise
Instructions
- First place the two half biscuits down
- Next, place your beef or crab cakes on top followed by the poached egg
- Finish by saucing the poached egg and sprinkle with chives