Filet of Beef Cordon Bleu-Style
Detroit Free Press. Benjamin Meyer, chef de cuisine at Iridescence at Motor City Casino. Picture by Mandi Wright, Detroit Free Press
- 4 filets of beef, about 10 oz each, choice grade or above
- Salt and pepper to taste
- 3 Tbsp neutral cooking oil
- 2 bunches asparagus, extra large, ends trimmed
- 2 Tbsp extra virgin olive oil
- 6 Tbsp whole butter
- 10 sprigs of thyme
- 1/4 lb prosciutto di Parma, thinly sliced
- 4-8 slices Swiss cheese or Gruyere
- 3 cups whipped potatoes, for 2/3 cup per serving (Note: Make them stiffer and place in plastic piping bag)
The technique: Preheat oven to 350 degrees.
Heat a heavy saute pan on medium-high heat. Season steaks evenly and on all sides with salt and fresh ground black pepper. Add cooking oil to saute pan and sear steaks on all sides. Really develop a good crust. Don't rush it. Remove steaks and pour off oil. Let them sit a couple of minutes, then put them back in the pan and place them in the oven and cook to desired internal temperature.
While steaks are cooking, trim bottoms of asparagus and peel if you like. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place them in a single layer on a sided baking sheet and roast them 5-7 minutes. I like mine with a little bite.
Remove steaks from pan and add whole butter to the pan. Once it melts, add thyme and then place steaks back in pan. Tilt pan and, using a large spoon, baste the steaks with the butter. Remove steaks and let rest again.
Lay out proscuitto and roll around filet. If you need to, use two pieces. You can also use a toothpick to secure the prosciutto -- just make sure you remove it before serving. Place wrapped file on pan and top with 1-2 pieces of cheese. Place under broiler just until the cheese starts to bubble.
To plate: Pipe the whipped potatoes onto dinner plate. Lean a pile of asparagus (all tips facing same way)against the potatoes. Nestle the filet in the space left between the potatoes and the asparagus. If you are using a sauce, pool it in front of the filet.
(Bearnaise or mornay sauce would go great with this dish).