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How to Make Filet Mignon

Filet Mignon - Assembling the Finished Dish

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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 - Assembling the Finished Dish

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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Filet Mignon - Assembling the Finished Dish

Ingredients

Filet Mignon:

8 ounces of Filet Mignon
2-3 tablespoons of olive oil
Pinch of salt
Pinch of pepper

Potatoes:
1 Potato
1 teaspoon garlic
1 teaspoon shallots
2 teaspoons of olive oil
Rosemary
Thyme
Salt
Pepper

Spinach:
4 ounces of baby spinach
Olive oil
Garlic
Shallots
Truffle Oil
Pinch of salt
Pinch of pepper

Port Wine Reduction:

Port
Rosemary
Thyme

Foie Gras:
2-3 ounces of Foie Gras
Pinch of salt
Pinch of pepper

Instructions

To serve:

1. Place the spinach in the middle of the plate and place the potatoes on top. Add the filet mignon with the foie gras on top and pour the port reduction over it.

 

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Transcripts

Hi! My name is Hector Playuk. I am the executive chef for Jacks Bar and Restaurant. Now, I am going to show you how to assemble the fillet mignon, Russian style. We got all the ingredients. What I like to do, and I would prefer is a good combination is, we got the sauted spinach, we place the spinach on the middle of the plate, we got the roasted potatoes, remember we roast it in the oven, we start, we do the saut, we got a little bit of shallot, garlic, fresh herbs. What I like to place is about five pieces of roasted potatoes. Then we are going to have the fillet mignon, nice and warm, this is medium rare. I prefer to use on top of the spinach, and the last part is a Foie grass, placed on top of the meat. So, you got your starch, you got your vegetables, you got the meat, you got the Foie grass, and the last, you are going to use the pork reduction on top of the Foie grass, in around the spinach. Very little sauce, make sure. This is how you make it, Fillet Mignon, Russian style. Bon Apptit.

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