Bally’s Filet Mignon with Bordeaux Butter
Red roses and red hearts often signify romance. Christopher Clark, Bally’s assistant executive chef, incorporates the two icons into a steak entree he calls filet mignon with a Bordeaux butter heart. The meat’s warmth gradually
liquefies a heart-shaped molded butter pat.
Unlike some of his peers, Clark does not rely on tomatoes to create the red color. Bordeaux wine is responsible for the heart’s coloring and flavor.
1 cup Bordeaux wine
1 very small pinch white pepper
1/8 teaspoon crushed fresh thyme
1 1/2 teaspoon minced shallots
4 fresh basil leaves
1/8 teaspoon granulated sugar
4 ounces unsalted butter, softened
Salt, to taste
In a medium sauce pot, put in wine, pepper, thyme, shallots, basil and sugar. Reduce over heat until liquid volume measures 1/4 cup. Strain mixture and let cool. In a mixer put the softened butter on low. Drizzle in the reduced wine sauce. Salt to taste. Scoop into heart molds, and let chill.
Port wine glaze
1 cup port wine
1 bay leaf
1 fresh basil leaf
1 teaspoon granulated sugar
1 teaspoon shallots, finely chopped
1 cup veal demi-glace
1 tablespoon unsalted butter
Combine all ingredients, except demi-glace and butter, in saucepan over heat. Reduce by half, to about 4 ounces. Add demi-glace, then reduce again by half, to about 6 ounces. Lightly whisk in butter until incorporated.
2 medium tomatoes
2 sprigs fresh basil (leaf still attached to stem)
Using a sharp paring knife, cut the peel off each tomato in a spiral, with the peel about 1/2-inch wide. Preferably keep the peel in one intact piece. Place a sprig of basil on each plate. At the top of the stem, reassemble peel on plate in compact form. If the peel tears, reassemble several pieces as if still attached.
2 filets, 10 ounces each
Cook on rack in broiler. Broil for about 3 minutes on one side, then flip for 3 minutes on other side. Return to first side for 3 minutes, but rotate position slightly so that new burn marks will cross-hatch with the first set of marks. Then flip to other side for 3 minutes, rotating again slightly. Cook to desired doneness. Generally, it takes 15 minutes to broil a 10-ounce steak to medium rare. When meat is ready, place a filet on each garnished plate. Pour half of the port glaze onto each filet, allowing it to drizzle down. Then place one heart-shape molded butter pat on each filet.
Makes 2 servings.