Angus Filet of Beef

4 each 7oz. Filets
2 C Artichoke Ragout (below)
1 C Cabernet Sauce (below)
2 C Fried Potato Straws (below)
8 each Baby Carrots, blanched
8 each Asparagus, blanched
1 T Olive Oil
1 tsp Salt
1/2 tsp White Pepper

Artichoke Ragout (makes 2 cups)
1 T Olive Oil
2 C Artichoke bottoms or hearts, diced
1/4 tsp Garlic, chopped
1 C Tomatoes, diced (no seeds)
1 T Truffle Pieces*
2 T Parsley, chopped
2 tsp Truffle Oil
1 C Heavy Cream
1 tsp Salt
1/2 tsp White Pepper

In heated sauté pan, add artichokes, garlic and tomatoes. Sauté for about 3 minutes. Add cream, parsley and truffle pieces. Reduce cream over medium heat by half, or until mixture thickens. Finish with truffle oil, salt and pepper.

* If truffle pieces cannot be obtained from a specialty store, use truffle oil. If neither is available, sauté your favorite mushrooms instead.

Cabernet Sauce (makes 1 - 11/2 cups)
1/2 T Olive Oil
2 T Shallots, chopped
2 T Mushrooms, chopped
1/4 tsp Cracked Black Pepper
1 Bay Leaf
1 Fresh Thyme Sprig
2 C Cabernet Sauvignon or Port Wine
2 C Veal or Beef Stock
1 T Corn Starch
1 T Cold Water
3 T Whole Butter
1/2 tsp Salt
1/4 tsp White Pepper

In heated saucepan, add olive oil, shallots, garlic and mushrooms. Sweat for 2 minutes and add wine, thyme, bay leaf and cracked pepper. Reduce wine by half and add stock. Simmer stock over medium heat and reduce by about half. Mix corn starch and water together. Whisk into sauce and bring back to a simmer. Strain sauce and finish with salt, pepper and butter. Set aside.

Potato Straws (makes 2 cups)
1 each 8-10 oz potato, peeled
1 tsp Salt
Frying Oil, at 365 degrees

Julienne the potato on a mandeline, to approximately 3" x 1/8" x 1/8". Rinse with water and drain. Pat potatoes completely dry. Fry in hot oil until crisp and season with salt while hot. Set aside.

Season filets with oil, salt and pepper. Grill meat on both sides, rotating from side to side every couple of minutes, for approximately 12-14 minutes or until medium rare to medium.

Put 1/2 cup of Artichoke Ragout in center of each plate. Place a filet on top of the Ragout. Arrange the vegetables around the perimeter of the plate. Coat the top of each filet with 1/4 cup of Cabernet Sauce and garnish the top of each with 1/2 cup of crisp Potato Straws.

Servings: 4
Recipe by: Enchantment Resort