Fillet Mignon in blue cheese sauce

by The 9th Floor Restaurant & Bar

Patong

Chef Wara Pakdeevirote

The 9th Floor Restaurant & Bar
47 Rat-U-Thid Rd. Sky Inn Condotel, Patong 83150 Phuket
Tel: +66 76 344311
[email protected]
www.the9thfloor.com

Ingredients for serving four portions

880 gm beef tenderloin, trimmed
280 gm potato gnocchi, boiled (available at most large supermarkets)
12 small tomatoes
240 gm spinach leaves, boiled and chopped
100 cc whipping cream
120 gm blue cheese, crumbled
60 gm parmesan cheese, grated
6 tbsp veal jus
10 gm garlic, chopped
20 gm chopped onions
Salt and white pepper to taste
A splash of wine

Potato gnocchi in blue cheese sauce

In a medium skillet, add whipping cream, cheese, garlic, wine over a low heat
Stir frequently until cheese melts.
Add potato and gnocchi. Stir well, finish with parmesan grated seasoning to taste with salt and pepper.
Remove from heat and keep warm

Seared-baked beef tenderloin

Take beef tenderloin marinated with salt and pepper. Turn on the oven. At the same time add oil and butter to frying pan at high heat. Sear the beef on both sides till crispy brown in the frying pan. Adjust the oven temperature to your preference. This recipe is for medium rare.

Baked tomato with spinach

Sauté onions and garlic in butter. Add spinach then chicken stock and whipping cream. Fry till liquids have evaporated then season with salt and pepper.
Stuff hollowed tomatoes with equal amounts of spinach.
Place stuffed tomatoes into a prepared baking dish. Bake till heated through then remove from oven. Top with parmesan cheese and place under heat until browned.

Serving the dish

Place potato gnocchi in a plate with blue cheese sauce in the middle then cut the beef tenderloin into appropriate portions. Place on potatoes then add tomatoes (see picture). Add garnish.

About Executive Chef Wara Pakdeevirote

I worked as an executive chef for more than nine years in a number of hotels in Phuket, Japan and England. Ten years ago I start working at The 9th Floor and it has grown to be a very popular restaurant. I like to teach young people and to give them the opportunity to get good cooking and organisational knowledge. I also enjoy the freedom and unlimited possibilities that cuisine has to offer. For me there’s nothing more satisfying than pleasing customers with top-quality cooking.