Ingredients
A refined plated secondi featuring Chianti reduction, savory ham mousseline, baked potato, and stuffed Portobello mushroom around a center-cut beef filet.
Base recipe = 2 servings.
- 227 g beef filet (center cut)
- 120 g Portobello mushroom
- 480 ml beef demi-glace
- 240 ml Chianti wine
- 80 g Italian cooked ham
- 120 ml cream
- 100 g eggs
- 0.5 g nutmeg
- 3 g boiled garlic
- 20 g Italian parsley
- 400 g Golden Yukon potato slice
Method
- Prepare the stuffed Portobello using blended mushroom stem, garlic, butter, and parsley.
- Reduce the Chianti wine with the beef demi-glace until rich and glossy.
- Prepare the ham mousseline with cream, egg yolks, nutmeg, and fold in egg whites.
- Bake the potato blocks until tender and lightly golden.
- Grill the beef filet to medium-rare.
- Assemble the plate with potato, mousseline, beef filet, stuffed mushroom cap, and Chianti sauce.
Chef’s Note: This dish is all about balance—rich mousseline, earthy mushroom, and concentrated Chianti sauce should support the filet without overpowering its texture and natural flavor.
| Calories | 610 kcal |
| Fat | 32 g |
| Carbohydrates | 21 g |
| Protein | 44 g |
| Sodium | Varies with ham, demi-glace, and seasoning |
| Step | Control | Temp | Action |
|---|---|---|---|
| Receiving | Refrigerated | <40°F / 4°C | Reject if above |
| Cooking – Beef | Internal | 145°F / 63°C | Continue cooking |
| Egg Mousseline | Pasteurize | 160°F / 71°C | Hold hot |
| Holding | Hot hold | >140°F | Reheat or discard |
| Protein | Cook Temp | Hot Hold | Cold Store |
|---|---|---|---|
| Beef / Game | 145–165°F | >140°F | <40°F |
| Egg-based Sauces | 160°F | >140°F | <40°F |