Blackened Filet Mignon Alfredo | Chef Eric Recipe
Originally posted by KJ here.
Looking for the perfect dinner for two? Chef Eric has you covered with his Blackened Filet Mignon Alfredo recipe!
"This is the dish to cook to show someone how much you love them. It’s simple, playful, engaging and delicious. Please Enjoy!" - Chef Eric Gephart
Blackened Filet Mignon Alfredo
Ingredients:
8 0z Filet (Wooden Nickle Farm)
2 ½ Tablespoons Butter, unsalted
1 Tablespoon Lanes BBQ Blackening Seasoning
2 Tablespoons Garlic, Minced
2 Tablespoons Tomato Paste
1 Cup White wine, Sauvignon Blanc
¾ Cup Heavy Cream
¾ Cup Parmesan Dust
1 Pound Bow Tie pasta, Pre-Cooked
½ Pint Cherry Tomatoes, Charred and Cooked
½ Bunch Broccoli Rabe, Charred and Cooked
4 Slices French Baguette, Buttered and Toasted
Method:
1. Stabilize your grill at 425F. Set up for a direct cook and install a cast iron griddle to use as a cook top is you like. Place a cast iron pan on the grill and allow it to come to temperature.
2. Season the filet with the blackening seasoning and place your butter in the pan, place the fillet in the pan to begin the sear. Add a wood chunk to the charcoal for a smoke sear and close the dome for a few minutes then open the dome and flip the steak for even cooking. Butter sear to your desired temperature I prefer 125 – 130. Turn as often as you need, and butter baste a few times.
3. Remove the filet from the pan, pour out the spent butter, add chopped garlic and begin to “Grill Sauté” in the pan with the fillet fond. Keep the garlic moving and add tomato paste and continue to stir and cook. After a few minutes, deglaze with white wine. Allow to reduce by half then add your heavy cream. Reduce again by ¼. Look for larger bubbles and the liquid to begin to thicken. Add the Parmesan cheese and whip it into the liquid then add the pasta and fold it into the sauce. Allow to reduce slightly. If the sauce is too tight, thin with a bit of wine, if the sauce is too loose, tighten with a bit more parmesan dust. IF you need more liquid, add more wine and heavy cream and reduce a bit more.
4. Add the charred vegetables and transfer to the presentation plate. Slice the steak and lay it over top the pasta. Add the toasted bread and enjoy!
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