Jay Pisculli, Head Chef and Co-Owner
Social on State
Ingredients:
FONDANT POTATO
2 tbsp Vegetable Oil
2 Russet Potatoes
2 cups Chicken Stock
2 tbsp. Butter
Salt & Pepper
MUSHROOM PUREE
2 shallots, Peeled and sliced
2 cups Crimini Mushrooms, Quartered
½ cup Heavy Cream
2 tbsp Vegetable Oil
2 tbsp Butter
Salt & Pepper
RICOTTA HORSERADISH CRÈME
½ gallon milk
Juice of 1 ½ lemons
Horseradish
FILET MIGNON
10 oz Center Cut Filet
Directions:
Fondant Potato
- Cut Potatoes into 1.5 to 2 inch Cubes
- Season with Salt and Pepper
- Pat dry and sear in pan with Vegetable oil on high heat
- Once color develops on one side, Flip Potatoes
- Add Chicken Stock and butter to the pan, place in
- 400 degree oven for 15-20 minutes or until cooked through
Mushroom Puree
- Add Vegetable oil to preheated pan
- Place Shallot and Mushrooms to pan until caramelization develops
- Deglaze pan with Heavy cream, remembering to scrape up any brown bits stuck to the pan.
- Add Butter then cook until the liquid has reduced and thickened slightly.
- Place all contents in blender and blend until smooth.
Ricotta Horseradish Creme
- Heat milk to just under a boil on the stove. (190 degrees F)
- Add Lemon juice and stir until milk curdles into curds and whey.
- Strain off the curds in a colander and add to food processor.
- Mix until smooth adding a splash of heavy cream if necessary.
- Add salt, pepper and horseradish to taste.
Filet Mignon
- Preheat oven to 400 degrees
- Preheat a heavy bottomed pan such as a cast iron until extremely hot.
- Season your steak heavily with salt and pepper (thick steaks need more than thin)
- Add a touch of oil to the pan and sear on both sides until a brown crust has developed.
- Place steak and pan into the oven until it reaches a temperature of 115-120 degrees.
- Rest Steak for 10 minutes until it rises to 125 degrees for Medium Rare.
