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In the Pa Live kitchen: Chef John Hudak, Jr.

Chef John Hudak, Jr., from Vanderlyn's in Kingston making filet mignon.
Chef John Hudak, Jr., from Vanderlyn's in Kingston making a mouthwatering, pan seared, black pepper crusted filet mignon, finished with a brandy, dijon mustard demi glaze.

PAN SEARED FILET MIGNON
10 OZ Beef Tenderloin Steak
2 OZ Clarified Butter
1 OZ Olive Oil
2 TBSP Cracked Black Pepper
1/2 OZ Shallots, Sliced
1/2 TSP Dijon Mustard
1 OZ Brandy
2 OZ Beef Stock
3 OZ Demi Glace
1/2 OZ Whole Butter
Parsley, Chopped
Salt & White Pepper

Check out Vanderlyn's on the web at: www.vanderlyns.com
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