Filet Mignon wrapped with
Nueske’s Applewood Smoked Bacon,
Asparagus & Hollandaise

Helmut Holzer, CMC

Ingredients:

4 tenderloins of beef (cut into 6 - 8 oz pieces)
8 slices Nueske’s apple wood smoked bacon
8 toothpicks (soak in water for 30 minutes prior to use)
1½ tsp sea salt
1½ tsp pepper
1½ tsp garlic (granulated)
1 tbs Dijon mustard
8oz butter or clarified butter
3 egg yolks
1 oz white wine (dry)
1 tsp tarragon (dried or fresh)
½ tsp thyme
½ tsp oregano
1 tsp lemon juice
Cayenne pepper (to taste)
2 bunches asparagus
4 potatoes
1 tbs red peppers
1 tbs yellow peppers
1 tbs Poblano peppers
2 oz crème Fraiche
2 oz blue cheese
1 tsp shallots
1 tsp onion
2 tbs Panko bread crumbs
2 egg yolks

Procedure:

Wrap each tenderloin beef cut in Nueske’s apple wood smoked
bacon and fasten with a tooth pick; season the tenderloins with
salt, pepper, garlic,and rub with Dijon mustard; cook for 5 - 6
minutes on each side - 130° core temperature for medium.

  Hollandaise – make the reduction (wine, herbs – tarragon, thyme,
oregano, shallots, and peppercorn). Boil and reduce 1/2, strain
(cools the reduction to body temperature 95° & mix with the egg yolks).
Over a double boiler add the clarified butter and whisk the mixture until
the sauce thickens.  Add lemon juice, cayenne, salt, and pepper to taste.

Asparagus – Bring salted water to a boil, prepare a ice bath.  Simmer the
asparagus until tender, remove from water and place into the ice bath. 
Strain and set aside.  Sauté with butter. Season and serve.

Potatoes – Peel (optional) Boil until tender. Set aside.  Dice the peppers. 
Sauté with onions and mix with the potatoes.  Season and serve.

Recipe From The Files Of:
Master Chef Helmut Holzer, CMC

Poulet Mascotte

Young Chicken with Artichokes, Button Mushrooms and Truffles

1 ea Fresh Chicken aprox. 1.5- 2lb

3.5 oz Olive Shaped Potato

3.5 oz Artichoke bottoms

3.5 oz button Mushrooms 

8-10  Slices Fresh Truffles

2 oz Veal  Gravy

Whole Butter as needed

Salt and Pepper TT

                                                
        
Method:
                                                                                Season the Chicken and brown on all sides in Butter.

                                                                               Surround the browned Chicken with the Butter Sautéed

                                                                            Artichoke bottom’s, Mushrooms and Potatoes.

                                                                          Cover and finish in the oven.

                                                                              Before the Chicken is almost done place the Chicken with the

                                                                          Artichoke-Mushrooms and Potatoes in a preheated Terrine,

                                                                          Garnish with the Truffle Slices and the Veal Gravy, cover and

                                                                         place back in the oven for about 10 minutes and serve as is.

                                                                                      Bon Appetite