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How to Make Filet Mignon

Filet Mignon - Choosing the Perfect Cut of Meat

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Hector Playuk
Jack's Bar and Grill
www.JacksDC.net  
(202) 332-6767

Hector Playuk is the newly appointed executive chef of Jack’s Restaurant & Bar located in the heart of Dupont Circle at 1527 17th Street, NW. His extensive culinary experience includes being the executive chef for the National Academy of Sciences in-house catering provider Sodexho, which is the leading provider of food and facilities management in the United States. Chef Playuk has also worked as executive chef in other notable Washington kitchens including 14K in the Hamilton Crowne Plaza Hotel; the Hilton Arlington Hotel; The Ritz Carlton Tysons Corner, as well as Café Milano. He began his culinary career in Buenos Aires; apprenticed under renowned Chef Gato Dumas at the Dumas Culinary School of Argentina, and graduated in 1992 from the esteemed Le Cordon Blue in Paris, France.

Filet Mignon - Choosing the Perfect Cut of Meat

In this video, executive chef Hector Playuk shows how to prepare three signature dishes which are currently offered at Jack’s Restaurant & Bar in Washington, D.C. We first start out with the Caesar Salad Served in a Parmesan Basket, then we make the Linguini with Maine Lobster, Caramelized Fennel, Asparagus, Shallots, Purple Basil, and Tomatoes in a Light Spicy Brandy Sauce and finally the Filet Mignon served with Roasted Potatoes, Sautéed Spinach and topped with a Foie Gras and Port Wine Reduction. It is our hope that by watching this video we will entice viewers to get into the kitchen and cook with family and friends, but when in Washington come by Jack’s and we will be more than happy to save you the trouble.

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Beef

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Dine

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Dining

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Dish

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Filet

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Mignon

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Steak

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Transcripts

Hi, how are you? My name is Hector Playuk, the Executive Chef for Jacks Bar & Restaurant, Washington DC. Today, I am going to show you how to make Filet Mignon Rossini style and I am going to show you how I pick the right kind of meat for this dish. Very important, the kind of meat has to be I use Certified Black Angus Meat. Certified gives me guarantee of the kind of the meat. I like to select the meat with the texture and make sure the color red, very important when the color is red is nice kind of meat. Also if you are at home, its very important if you do a meal Rossini style for the family. I cut the meat between 7-8 ounces but at home you can use 6 ounces, 6 and a half ounces to get it for a big family. Make sure the color is red, completely red. It means the kind of meat is very good. Make sure you use a red cutting board also. This is the way I select the meat to do the Filet Mignon Rossini Style. Lets start it.

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