Enchilada of Filet Mignon with Chanterelles and Sorrel Sauce
Exotic presentation is one of the hallmarks of John Sedlar’s style, but “branding” the tortillas for this elegant and delicious dish is a simple trick to recreate. You can use canned broth for the dish; if you are using this instead of fresh unsalted veal stock, do not add salt and pepper to the sauce until it is completed, then season to taste. The sauce can be made up to 2 days in advance and kept covered in the refrigerator. Reheat it slowly.
- Sorrel Sauce
- Unsalted Butter - 1 tablespoon
- Shallot - 2 medium, coarsely chopped
- Sorrel - 6 bunches, washed, stemmed, and coarsely chopped
- Salt - 1/2 teaspoon
- White Pepper - 1/2 teaspoon ground
- Veal Stock - 1-1/2 cups veal stock (or 3/4 cup each chicken and beef broths)
- Vegetable Oil - 1 cup, for deep-frying
- Yellow Corn Tortillas - 12
- Filet Mignon - Twelve 1 oz
- Salt - 1 teaspoon
- Black Pepper - 1 teaspoon freshly ground
- Vegetable Oil - 2 tablespoons
- Unsalted Butter - 2 tablespoons
- Chanterelle Mushrooms - 1 lb, washed and cut into 1/4-inch slices
To make the sauce: Melt the butter in a medium saucepan over medium heat. Add the shallots and saute them until just tender, about 2 minutes. Add the sorrel and saute until the leaves wilt, about 3 minutes. Transfer the mixture to a blender or a food processor fitted with a steel blade and puree. Add the salt, pepper, and veal stock and puree further. Strain through a sieve and set aside.
To prepare the tortillas: Heat the oil in a skillet to a temperature of 275 F. Fry the tortillas, one at a time, holding them flat in the oil with tongs, for 10 seconds each, or until just tender. Pat dry on paper towels and continue until all the tortillas are fried.
Stack six tortillas and keep them warm in an oven on low heat. Heat the bottom 4 inches of a metal skewer over an open flame or under a broiler until red-hot. Using the hot skewer, make a decorative pattern of lines and arrows on the remaining 6 tortillas, reheating the skewer as necessary. Keep them warm in the oven.
To prepare the filets mignons: Light a charcoal or gas grill or preheat a broiler. Season the filets with a little of the salt and pepper and brush with oil. Grill or broil them 3 inches from the source of the heat, 3 minutes per side for medium-rare.
While the filets are grilling, heat the butter in a skillet over medium heat. Add the chanterelles, sprinkle with the remaining salt and pepper, and saute for about 2 minutes. Set aside.
To serve: Place a plain tortilla in the center of each warmed plate and spoon the sauce on top of the tortilla, with some extending onto the plate. Place 2 filets on top of each tortilla and scatter mushrooms on top and around the plate. Top the filets with a “branded” tortilla.