Bar Harbor Club’s Seared Filet Mignon 

Beef Tenderloin
4- 8oz. center cuts filet mignon of beef
3 tablespoons mixed chopped herbs (oregano, rosemary, thyme)
Fresh cracked pepper & salt to taste

Rub filets with olive oil and season with herbs, salt & pepper. Sear filets in hot cast iron skillet until first side has a golden brown crust then turn and place whole pan in oven @ 350 until desired temperature.

Black Truffle Smashed Potato
4 Maine potatoes, peeled, washed and cut large dice
lb. butter
1 cup heavy cream
1 tablespoon truffle peelings
Salt & pepper to taste

Cook potatoes in salted water until tender. Heat cream and butter on stove top. Put cooked potatoes through food mill or hand mash until lumps are gone. Add the cream and butter mixture, salt & pepper and fold in chopped truffle peelings.

Broccoli Rapine
2 bunches broccoli rapine (approx lb.)
1 tablespoon sliced garlic cloves
3 tablespoons olive oil
4 tabs butter
cup chicken stock or broth
2 tablespoons white wine

Boil salted water. Blanch and shock the broccoli rapine and dry with paper towel. In a hot pan place garlic and saut` until golden in color. Add broccoli and toss. Deglaze with chicken stock and wine. Add butter, salt & pepper.

Carrot Ribbons
2 large carrots
2 tablespoons olive oil
Salt & pepper to taste

Peel skin off carrots. Using the same peeler, peel off long strips of carrot. Toss carrots strips with olive oil and season with salt and pepper. Place carrots on sheet pan and bake in oven at 350 for approx. 5 minutes until cooked.

Stuffed Red Onion
4 small red onions
4oz. stilton cheese
1 cup Panko bread crumbs
2 cup red wine vinegar
2 cups water
cup granulated sugar
2 cups ice

Use melon baller to remove inside of onion, then take the onion that was removed and small dice it. On stove top bring salted water to boil and place the hollowed onions in water for 2 minutes. While onions are cooking, mix vinegar, water, sugar and ice together. When onions are cooked, remove from boiling water then submerge into vinegar/water mix and let set for 15 minutes. While onions are marinating, saut the chopped onion in butter and olive oil mix ( & ) until tender. Deglaze with chicken stock. Add herbs, cheese, salt, pepper and Panko bread crumbs to tighten up the mix. Let mix cool then place into poached onions. Bake onions in oven at 350 for 15 minutes.

Mushroom Ragu
12 Chanterelle mushrooms

Saut mushrooms in a mix of butter and oil, until tender. Season with salt & pepper.

Cabernet Reduction
2 cups Cabernet Sauvignon
3 tablespoons chopped shallots
1 tablespoon peppercorns
1 bay leaf
4 cups veal stock
2 tablespoons butter

In a saucepan, add wine, shallots, peppercorns, and bay leaf. Simmer until mixture is reduced by . Add veal stock and simmer again until mixture is reduced by . Strain, then whisk in butter. Season with salt and pepper.

Now create the dish in layers. Add a spoonful of potatoes to the center of your dinner plate. Next add some of the broccoli rapine. Now place some of the carrot ribbons as the next layer. Top off with the filet mignon. Serve the stuffed roasted onion on the side with a few of the mushroom ragu’. Drizzle with the cabernet reduction. Enjoy!