Filet Mignon topped with Tobacco Onions and Smoked Jalapeño Blackberry Sauce with Yukon Potato and Celery Root Mash

Courtesy of Chef Travis Herbert, Chef at Flemings Steakhouse, Las Vegas, Nevada 

Serves 4

  • 4 filet mignons (10 oz each)
  • 12 spears asparagus
  • olive oil

Season the meat with salt and pepper, and grill over medium-high heat for 5 to 6 minutes per side. Roll the asparagus in a small amount of olive oil and grill until tender.

Tobacco Onions

  • 6 oz red onions, sliced in thin rings
  • 1 1/2 tsp chipotle powder
  • 1 tsp coarse black pepper
  • 1 1/2 tsp Tabasco sauce
  • 1/3 cup all-purpose flour
  • oil fro frying

Mix the onions with the chipotle powder, black pepper, and Tabasco. Add the flour and toss to coat. Fry at 350°F for 3 minutes. Remove from the oil and drain on paper towels.

Yukon Potato and Celery Root Mash

  • 2 lbs Yukon potatoes, diced
  • 1/2 lb celery root, diced
  • 3/4 cup half-and-half
  • 1/3 lb butter, salted
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper

Steam or boil the potatoes and celery root for 30 minutes. Mix the potatoes and celery root with the remaining ingredients using a countertop mixer on medium speed for 2 minutes. Increase to high speed for 3 minutes and then set aside.

Jalapeño Blackberry Sauce

  • 1 Tbsp shallots, diced
  • 2 jalapeño peppers, roasted and diced
  • 2 Tbsp olive oil
  • 1/2 cup J. Lohr Estates Falcon's Perch Pinot Noir
  • 1/4 cup crème de cassis
  • 1/2 cup chicken demi-glace
  • 1 1/2 pints balckberries
  • 1 cup heavy cream
  • 1/2 cup butter

Sauté the shallots and jalapeños in olive oil until softened. Deglaze the pan with J. Lohr Estates Pinot Noir and crème de cassis. Add the chicken demi-glacé and blackberries, and reduce the mixture by half. Mix in the heavy cream and reduce to sauce consistency. Whisk in the butter until completely incorporated. Set aside and keep warm.

To Serve

  • 1/2 pint blackberries

Puree blackberries to yield four tablespoons blackberry purée. Place asparagus in a triangle shape in the center of the plate and put Yukon and celery root mash in center, then set grilled filet mignon on top. Pour the sauce on the front corner of the steak and allow it to run onto the plate. Spoon one tablespoon blackberry purée in the opposite front corner and pull to spread. Place fried tobacco onions on top of filet and serve. Delicious when paired with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!