Filet Mignon - Assembling the Finished Dish

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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