Fillet minion with Georgian cheese sauce

Chef Francesco Manalo is from New York. His work experience is related to Michelin 3-star restaurants, including Per Se, French Laundry and Le Bernardin. He also worked as a personal chef with the celebrities such as Robert De Niro and Johnny Depp.

Francesco spends his free time hiking in the mountains of Georgia.

Fillet minion with Georgian cheese sauce

Preparation Time

60+ mn

Difficulty

Difficult

CAL

250-500 calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Francesco Manalo

Ingredients

Portions :

Fillet minion

75 gram

Garlic

2.5 gram

Red pepper flakes

0.5 gram

Sparkling water

20 milliliter

Soy sauce

5 milliliter

lemon juice

5 milliliter

Olive oil

5 milliliter

Potato

0.5 kilogram

Melted butter

25 milliliter

Salt

1 gram

broccoli

200 gram

water

250 milliliter

Butter

15 milliliter

Georgian hard cheese

120 gram

crème

80 milliliter

step

Prepare the marinade for the steak: mix finely chopped garlic, red pepper flakes, sparkling water, soy sauce, lemon juice and olive oil. Place the meat in the marinade for 1-2 hours.

step

To prepare one hundred-layer potatoes, cut the potatoes into thin, 1 mm thick slices. Place the potato slices in a rectangular form, apply the melted butter over each layer and salt. Bake for 1,5 hour at 180 degrees.

step

To prepare the cheese sauce, boil the cream. Cut the cheese into medium-sized pieces, place in a bowl, pour the boiled cream over it, cover the bowl with a plastic wrap and leave for 15 minutes. Then blend until a homogeneous mass is obtained. Boil the broccoli until soft. Pour the water off, place in a blender with the butter and stir until a homogeneous mass is obtained.

step

Add salt to the steak, fry in a heated pan in 2 tbs oil for 3-3 minutes on each side. After roasting, leave for 5 minutes before serving.

Serve

To serve, cut the steak in medallions. Cut the baked potatoes into cubes and fry in butter. Place one tablespoon of cheese sauce and broccoli puree on a plate, then put steak medallion and potato cubes, decorate with nasturtium flowers.

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