Ingredients:
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
David Banks, Executive Chef and Partner at Harry's Savoy Grill in Wilmington Delaware makes braised pork and center cut beef filet. He adds blueberry compote, fingerling potatoes, and fresh made pasta to complete the dishes. At the bar, Chef de Cuisine Patrick D'Amico shows off his Beef Tenderloin Carpaccio and Octopus Carpaccio and Dave Champion mixes up cocktails.
Method:
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.