Rosemary Filet Stack
Directions
- Heat oil in a sauté pan. Sear filet pieces for one minute on each side. Take out and let rest.
- Spread a dab of sauce in the middle of plate. Place a piece of filet on sauce.
- Place half of the stuffing on filet followed by the second filet. Add the rest of the stuffing on filet.
- Ladle the rest of the sauce on top of filet. Top with microgreens to serve.
Ingredients
- 3 each Braveheart® Black Angus Beef Steak(s), Fillet
- 2 oz House Stuffing
- 1/2 oz microgreens
- 1 pinch pepper, black
- 2 oz Rosemary Herb Sauce
- 1 pinch salt, sea
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
