VIK 05.06 Filet & Cauli Rice

VIK 05.06 Filet & Cauli Rice

Shopping List: May 6 th Cooking Demo

Shopping List! Please make sure you have salt and pepper! Recipe Ingredients: q 1 Small Cauliflower Head, 2 lb. q 1.5 lbs. Cremini Mushrooms q 2 Garlic Cloves q 1 Shallot q 1 Small Onion q 2 Fresh Rosemary Sprigs q Fresh Parsley q 2 Filet Mignon Steaks, 2” thick cut, 8 oz. q Avocado Oil q Extra Virgin Olive Oil q Low Sodium Beef Broth q Low Sodium Chicken Broth q Red Wine (Cabernet Sauvignon) q Unsalted Butter q Grated Parmesan Cheese q Shredded Mozzarella Cheese

We’re Cooking: Filet Mignon with Rosemary Wine Sauce and Herb Cauliflower Rice Don’t Forget: Review the recipe cards, including the prep list & required equipment! Be sure you’re prepped before demo begins!

Prep Ahead:

— 1 Shallot: Mince — 1 Garlic Clove: Peel and crush — Cauliflower: Cut off florets — Mushrooms: Slice — Small Onion: Finely chop — 1 Garlic Clove: Mince — Fresh Parsley: Finely chop

May 2021

Josh Wraight Regional Executive Chef

About our Chef… Josh Wraight is the Regional Executive Chef for Bank of America with Compass One. His passion for food came at an early age in his life. After attending Purdue University and working for his Dad at his catering company he decided to pursue his career further and attended culinary school at Johnson and Wales in Charlotte, North Carolina. It was shortly after culinary school that his career with Eurest started. Starting out as a chef manager and quickly moving his way up to Regional Executive Chef, he now oversees the culinary program for Bank of America locations and has been with Compass for 13 years. He has had the honor cooking for various influential people to include George Bush. In his spare time Chef Josh donates his culinary talent to the American Culinary Federation and the Kansas City Barbecue Society along with spending time with his wife, Bobbie and their two children, Mia and Luca.

A Fun Fact about Chef Josh: Josh keeps all of his vegetable peels and trimmings in a reusable container. Once it’s full, he uses them to make a delicious stock!

Recipe Card: Filet Mignon with Rosemary Wine Sauce

Ingredients Filet Mignon Steak, 8 oz. – Cut 2” thick

Cooking Equipment

2 ea.

Extra Virgin Olive Oil

6 Tbsp. 6 Tbsp. 1 Tbsp.

Cutting board & knife

Unsalted Butter – Divided

Measuring cup

Shallot – Minced

Garlic Clove – Crushed & Peeled

1 ea. 2 ea. ½ C. 1 C.

Measuring spoons

Sprig Fresh Rosemary

Red Wine (Cabernet Sauvignon)

Large cast iron skillet

Low Sodium Beef Broth

Tongs

Recipe Note: Place steak on a plate and set on counter to warm up for about 20 minutes before cooking. For a medium rare steak, cook in a sauté pan, or finish in the oven for a medium/medium well steak.

Aluminum foil

Instructions 1. Preheat oven to 400°F. Drizzle tops of steaks with extra virgin olive oil , then generously sprinkle salt and cracked black pepper on steaks. Repeat on the other side. 2. Heat a large, oven-safe cast iron or heavy-bottomed skillet over medium-high heat, then add 3 Tbsp. butter and 3 Tbsp. olive oil . Once melted, add steaks then sear until steaks have formed a golden brown crust on the bottom, 6 minutes. 3. Flip steaks and cook for another 6 minutes. Add rosemary sprig and while steaks are cooking, spoon butter continuously over the top of the steaks. 4. Remove steaks to a plate, then tent a piece of foil on top, and set aside to rest. 5. Place skillet back over medium-high heat, then add shallots and sauté for 30 seconds. Add rosemary , garlic , and wine then simmer until wine is reduced by half, and then add beef broth and simmer until sauce is thickened and reduced, 7–9 minutes. 6. Add remaining Tbsp. butter , taste and add salt and pepper if necessary, and then set sauce aside. May 2021

Recipe Card: Herb Cauliflower Rice

Ingredients Small Cauliflower Head, 2 lb. – Cut

Cooking Equipment

1 ea.

Cutting board & knife

Cremini Mushrooms – Sliced

1.5 lbs.

Avocado Oil

1 tsp. 1 ea. 1 ea. ½ C.

Measuring cup

Small Onion – Finely Chopped Large Garlic Clove – Minced Low Sodium Chicken Broth Salt & Ground Black Pepper Grated Parmesan Cheese Shredded Mozzarella Cheese Parsley – Finely Chopped

Measuring spoons

to taste

Food processor

¼ C. ¼ C.

Medium bowl

3 Tbsp.

Large skillet & lid

Recipe Note: You can use a bag of store bought cauliflower rice. If frozen, don’t thaw; add a few minutes to cooking time. You can also substitute half of the stock with white wine, if you wish.

Mixing spoon

Instructions 1. In a food processor, add cauliflower florets in 3–4 batches and process until “rice” forms. The key to proper coarse rice texture is not to overcrowd the bowl of food processor. Transfer to a medium bowl and set aside. 2. Preheat non-stick sauce pan on medium to high heat and add oil . Sauté onion until translucent for about 3 minutes. Add mushrooms and cook until golden brown, about 5 minutes. Add garlic and cook for another 2 minutes. 3. Add cauliflower rice and chicken broth . Stir, cover and cook for 4 minutes. 4. Turn off heat. Add parmesan cheese , mozzarella cheese , and parsley . Stir until cheese is melted. Season with salt and pepper .

May 2021