DC's Grill on the Plateau - The good life. Next door.

FILET MIGNON WITH PORT DEMI GLACE

Serves 2

4 Tbsp.	olive oil
2 tsp.	Seasoning Salt ( * see recipe below)
6 each	Filet Mignon medallions (weighing 3 ounces each)
1½ cups	porcini mushrooms, julienne sliced
1 tsp.	Seasoning Salt
6 fl. oz.	Port Demi Glace ( * see recipe below)
4 Tbsp.	whole butter, softened
1 Tbsp.	chives, cut into 1" pieces

Instructions:

Place oil in sauté pan and heat over medium high heat. Season medallions with the 2 teaspoons of Seasoning Salt and sear both sides of the medallions quickly. Add the mushrooms and season with the other teaspoon of Seasoning Salt. Sauté until mushrooms are cooked. Add the Port Demi Glace and reduce slightly. Add the butter and swirl in until melted.

Take the medallions out of the pan and place mushrooms and sauce on plate at the 6 o'clock position. Shingle medallions on sauce and sprinkle chives over the top. Serve with a starch of your choice.


Seasoning Salt Makes a shy ½-cup salt

1 Tbsp.	granulated garlic
1 Tbsp.	granulated onion
4 Tbsp.	kosher salt
1 Tbsp.	fresh cracked pepper

Instructions

Measure all dry ingredients into airtight container. Close and shake vigorously to fully mix all seasonings. Use as directed.


Port Demi Glace Makes 2 cups

½ cup	Demi Glace Gold Beef Base
3 cups	water
1 Tbsp.	extra virgin olive oil
1¾ cups	port
1½ tsp.	fresh shallots, chopped
½ tsp.	kosher salt

Instructions

Place beef base and water in a heavy-bottomed saucepan and reduce by half over high heat. Place port and shallots in another pan and also reduce by half. Add the beef base reduction to the port and reduce this mixture to 2 cups. Season to taste with kosher salt.

BLUE CHEESE CRUSTED KING SALMON

Serves 4

4 fillets	fresh king salmon, 6-8 oz each
¼ cup	olive oil
1 tsp.	Kosher salt, mixed with
½ tsp.	Fresh cracked black pepper
12 oz	bleu cheese breading *(see recipe below)
1 cup	Pinot noir beurre blanc *(see recipe below)

Instructions:

Heat sauté pan over medium high heat with olive oil. Season both sides of the salmon fillets with salt and pepper. Place fillets presentation side down in the sauté pan. Sear to golden and turn over. Place the bleu cheese breading on top of the salmon and return to oven and roast approximately 5-6 minutes more or just until salmon loses its translucency. Remove to warm serving platter and ladle 2 tablespoons of the Pinot Noir beurre blanc diagonally over the fillets.


Pinot Noir Beurre Blanc Makes approximately 1 cup

2 tsp.	Shallots, minced
3 Tbsp.	Pinot Noir
1 ½ tsp.	Heavy cream
½ lb.	Unsalted butter, cut in 1 inch cubes (We prefer "Plugra" brand - found at Whole Foods)
¼ tsp.	kosher salt
1/8 tsp.	Fresh cracked black pepper

Instructions

Prepare the beurre blanc by combining the shallots, and wine in a small saucepan and reduce over medium heat by 50%. Strain. Return strained liquid to saucepan and add cream. Cook 1 minute. Working on and off the heat, whisk butter in small pieces to form an emulsion. Hold warm until needed for service.


Bleu Cheese Breading Makes approximately 12 oz

6 oz	bleu cheese (crumbled)
4 ½ oz	Brioche breadcrumbs
2 ¼ Tbsp.	Chopped parsley

Instructions

To make brioche breadcrumbs slice a brioche loaf and lay flat on a sheet pan and bake in a low oven for 20 minutes. Remove from the oven and let chill to room temperature. Crumble the Oregon blue cheese and combine with the chopped parsley and breadcrumbs until they coat the cheese crumbles. Store refrigerated until needed for the recipe.