6 oz. Tenderloin of Beef Filet (center cut) Blueberry Compote (recipe to follow)
Fingerling Potatoes (cooked before service, quartered)
Chayote squash (aka Mirliton) (large dice)
Red Bell Pepper (large dice)
Shallots (peeled, sliced round rings, dusted in flour, fried before service)
Olive oil and salt and pepper for preparations
Proper pan searing technique (watch the show). Brown the potatoes in olive oil, add the chayote and bell pepper, cook for a minute, retain the bright colors. Arrange the mixture, slice the filet, add the crisp shallots, compote and serve.