Ocean Prime Chef prepares a tasty filet mignon - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Ocean Prime Chef prepares a tasty filet mignon

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Ocean Prime Executive Chef Adam Polisei stopped by the Fox 2 studios on Friday to cook up a filet mignon with a couple of tasty side dishes.

Here are the recipes that easily serve 4.

Steak Dust

1 tablespoon iodized salt

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon black pepper, finely ground

Mix salt, garlic powder, onion powder and black pepper until thoroughly combined.

Steak Butter

¼ pound butter, softened

½ tablespoon shallots, minced

½ tablespoon roasted garlic, pureed

½ teaspoon rosemary, minced

½ teaspoon thyme, minced

½ teaspoon parsley, minced

In a small skillet, sweat shallots in one tablespoon butter until soft. Cool to room temperature.

In a Kitchen Aid mixer, blend remaining butter, shallots, garlic puree, rosemary, thyme and parsley until smooth.

Filet Mignon

Four 10-ounce filets

4 ounces olive oil

Steak Dust

Steak Butter

1 sprig fresh rosemary

Season meat with olive oil and steak dust. Broil to 1,200 degrees Fahrenheit.

Brush steak with one tablespoon Steak Butter, and garnish with fresh rosemary.


Ocean Prime Black Truffle Mac and Cheese

Serves: 4

12 ounces large macaroni

8 ounces heavy cream

2 ounces light beer

4 ounces Velveeta cheese, shredded

2 ounces Tillamook Cheddar cheese, shredded

2 ounces Swiss cheese, shredded

Kosher salt, to taste

Ground white pepper, to taste

6 slices black truffle

2 teaspoons white truffle oil

2 tablespoons Parmesan, shredded


In a large skillet, bring cream and beer to a boil. Add Velveeta, Tillamook Cheddar, Swiss and macaroni.

Simmer until hot throughout. Season to taste with salt and white pepper.
 
Transfer to a small side dish. Top with black truffles, white truffle oil and Parmesan.
 

Ocean Prime Glazed Carrots

Serves: 4

1 pound carrot rounds, sliced 1/8 inch thick

1 teaspoon sugar

¾ cup water

1 tablespoon butter

Kosher salt, to taste

White pepper, ground, to taste

¼ teaspoon chives, minced

In a large sauté pan over medium-low heat, add carrots, sugar, water and butter. Cook until tender, constantly moving pan for even glazing.

Once hot, season with salt and white pepper to taste. Remove from heat and garnish with minced chives.

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