Close Recipe

Serves 4 Ingredients Filet • 4 Kobe Filet Mignon, 8oz each • Celtic Salt, to taste • 2 oz clarified butter • 4 slices smoked provolone cheese Portobello • 4 portobello mushrooms (same size as the filets) • Celtic Salt, as needed • Olive Oil, as needed • Fresh garden herbs mix, minced Bok Choy • 1 piece blanched bok choy, julienned • 1 piece blanched ” hoja santa”, julienned • 1 shallot, minced • 1 tbsp garlic flakes • 1 tbsp fresh ginger, minced • 1/2 oz Sambura Nero Montaje • 500 ml. Kobe beef demi glace • Celtic Salt • Crushed pink pepper corn, infused in white truffle oil • Dehydrated Sweet Potato Noodles Method Remove filets from the fridge and let temperature rise to 18°C, rub filets with a little clarified butter and Celtic salt. Sear filets on charcoal grill on high temperature, set aside and let it rest for 10 min in a warm place. In the meantime, mix herbs with olive oil and rub Portobello’s and grill. Set aside. Warm up olive oil, sauté shallots, garlic, ginger, bok choy and hoja santa, flambé with Sambuca, and add a little demi glace. Set up Place a slice of cheese on top of each filet. Melt it into the salamander. In the meantime, place Portobello on a plate, facing upside down, place bok choy on top, then place the filet on top of the bok choy. Serve some of the demi glace around the mushroom and decorate with dehydrated sweet potato and crushed pink pepper. Ejecutive Chef Eugenio Villafaña