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Peruvian Inspired Filet Mignon with a Japanese Twist

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Filet mignon with Peruvian chili pepper sauces, Asian BBQ jerky, modernist smoked Gouda custard over onion cracker, onion gel and tea-smoked beech mushrooms.

The filet is cooked sous vide for 45 minutes at 125 °F and then grilled. Served over 2 Peruvian chili pepper sauces- aji amarillo(with yuzu) and red panca. The filet is topped with Asian BBQ flank steak jerky, crispy shallots and chives. The filet is paired with a smoked gouda custard served over an onion shortbread cracker. Atop the custard, tea smoked beech mushrooms, glazed onions, porcini mushroom demi-glace, and vidalia onion gel.



Adara Filet Mignon

Peruvian Inspired Filet Mignon with a Japanese Twist

You’ll be applying various techniques in this dish: gelification of gouda custard with iota and kappa carrageenan, sous vide filet, dehydration of bbq beef jerky, gelification for vidalia onion gel and smoking with tea.


Sous-vide Filet Mignon

- 1 filet mignon for each serving

Anti Cucho Sauces

Yellow Sauce

- 7.5 oz Aji Amarillo

- 50 ml yuzu juice

- 50 ml lemon juice

- 200 ml rice wine vinegar

- 1 tbsp kosher salt

- 2 tsp sugar

- 2 tbsp garlic paste

- 150 ml blended oil

Red Panca Sauce

- 7.5 oz red panca pepper

- 200 ml rice wine vinegar

- 1 tbsp kosher salt

- 2 tsp sugar

- 1 tsp ground black pepper

- 2 tbsp garlic paste

- 1 tbsp dried oregano

- 2 tsp ground cumin

- 50 ml Worcestershire sauce

- 150 ml blended oil

Porcini Demi

- 30 pounds veal bones

- 5 onions, chopped

- 5 carrots, chopped

- 5 celery ribs, chopped

- Bay leaf, black peppercorns

- 1 qt. porcinis

- 2/3 cup sugar

- 3 cups red wine

Shallot Chips

- Shallots, thinly sliced on mandolin

Smoked Gouda Custard

- 500 g whole milk

- 150 g heavy cream

- 9.4 g sodium citrate

- 200 g smoked Gouda, shredded

- 100 g Vidalia onions, thinly sliced

- 40 g unsalted butter

- 350 g onion stock

- 6.7 g iota carrageenan

- 2.7 g kappa carrageenan

- pinch of kosher salt

Onion Cracker

- 500 g unsalted butter

- 200 g Vidalia onions, thinly sliced

- 112.5 g all purpose flour

- 100 g onion butter (from above)

- 50 g almond powder

- 50 g isomalt

- 25 g egg yolk, sous vide in 65 °C/145 °F for 7 min

- 12.5 g cornstarch

- 8 g onion powder

- 4.5 g kosher salt

- 3.3 g heavy cream

- 1.5 g baking powder

Glazed Pearl Onion

- 12 pearl onions, separated into individual bulbs

- ½ cup pinot noir

- 4 tbsp butter

- 6 black peppercorns

- pinch of kosher salt

Gelled Onion Stock

- 2 cups onion stock

- ½ cup ultratex 3

- kosher salt to taste

Tea Smoked Beech Mushrooms

- 2 tsp dried Chinese Lapsang tea

- 1 lb. Brown beech mushrooms, cleaned

- dash of sesame oil

- dash of kosher salt

BBQ Beef Strands

- 1/2 lb. sleeve of flank steak raw

- 1 cup low sodium soy sauce

- 2 tbsp pure sesame oil

- 2 tsp sambal oelek

- 3 tbsp fish sauce

- 1 tbsp toasted sesame seeds

- ¼ cup blended oil

- 4 tbsp honey

- 2 tbsp ground black pepper

- 2 tsp minced ginger


Filet Mignon

1- Vacuum seal and sous-vide filet mignon at 125°F for 40 mins.

2- Sear filet mignon on very hot grill right before serving.

Yellow Sauce

1- Combine all ingredients except oil in blender.

2- Stream in blended oil.

Red Panca Sauce

1- Combine all ingredients except oil in blender.

2- Stream in blended oil.

Porcini Demi

1- Brown veal bones on both sides in 500 degree oven.

2- Brown vegetables in canola oil in stockpot for about 10 minutes or until caramelized.

3- Add in veal bones. Make sure to scrape bits off of roasting pans to stock.

4- Cover with cold water by a few inches. Add in aromatics.

5- Bring to a boil then reduce 8 hours or more until reduced enough to see bones. If reducing too fast, add more water. Strain and reserve.

6- Boil 1 qt. of porcinis in 3 qts of water. Reduce to 2 qt and strain.

7- Blend mushrooms and liquid. Reserve.

8- In stock pot, make a caramel with 2/3 cup of sugar and ¼ c of water. Add in 3 cups of red wine and reduce to 3/4 cups.

9- Add in dark veal stock and reduce down until thickening, about 1-2 hours.

10- Add in porcinis liquid, blend and season.

Shallot Chips

1- Fry sliced shallots at 250°F. Reserve.

Smoked Gouda Custard

1- Combine the milk, heavy cream, and sodium citrate in a medium saucepan and bring to a simmer.

2- Blend the shredded cheese into the mixture using an immersion blender until smooth.

3- Set aside the creamy mixture.

4- Saute the onions over a medium flame for about 30 minutes, or until very tender. Transfer to a container and refrigerate for 30 minutes.

5- Add the onions to the creamy mixture and blend.

6- Pass the mixture through a chinois and refrigerate until completely cool.

7- Disperse the carrageenan into the cold onion stock and blend.

8- Combine the stock mixture with the creamy cheese mixture using an immersion blender.

9- Again return the mixture to the stove and place over high flame. Bring the internal temperature of the mixture up to 203 ° F to properly hydrate.

10- Season the mixture and cast into the appropriate molds. Refrigerate until set, about 10 minutes.

Onion Cracker

1- Simmer the onions and butter for 2 hours.

2- Strain, reserve onions for another use, and reserve 100 g of onion butter for use in this recipe.

3- Preheat an oven to 350 °F.

4- Mix all ingredients in a stand mixer until completely incorporated and let rest at room temperature for 20 minutes.

5- Flour a surface thoroughly and roll the dough out very thin. Place the dough on a non-stick baking sheet and bake for about 10-11 minutes, or until lightly brown. Cut into desired shapes while the dough is still warm.

6- Cool and reserve.

Glazed Pearl Onion

1- Place all contents in a plastic bag and vacuum seal.

2- Sous vide for 2 hours at 185 °F. Shock and store.

Gelled Onion Stock

1- Combine all ingredients in a bain marie and blend with an immersion blender until smooth.

2- Transfer to a squeeze bottle and refrigerate.

Tea Smoked Beech Mushrooms

1- Place the mushrooms in a mixing bowl and toss with sesame oil and salt.

2- Place the tea in the smoking gun and vaporize the tea into the mixing bowl.

3- Cover the bowl right away with plastic wrap and let the smoke infuse for 20 minutes.

4- Repeat this process 3 times. Refrigerate and store.

BBQ Beef Strands

1- In a mixing bowl, combine all ingredients except for steak and whisk.

2- Tear the flank steak into long thin strands and marinade in the soy mixture for at least 2 hours.

3- Transfer marinated beef strands to the dehydrator set at 185 °F for at least 12 hours.

Thank you Chef Tre Ghoshal for sharing this recipe with us!