Filet Mignon with Garlic Rosemary Shrimp

Ingredient ULF # Portion
Filet Mignon
Creekstone Filet Mignon 6 oz. 518266 1 each
McCormick Montreal Steak Seasoning 300145 1 tsp.
Corto Olive Oil 267792 0.5 oz.
Blue Cheese Demi Glace
AdvancePierre Veal Demi Glace 567502 2 oz.
Emmi Roth Moody Blue Cheese 208414 1 oz.
Red Wine 2 oz.
Harvest Sensations Thyme 133118 0.25 tsp.
Grilled Shrimp
Mazzetta 12-15 ct. Shrimp P&D Raw 606722 2 each
Corto Olive Oil 267792 1 oz.
Tulkoff Chopped Garlic 430439 0.5 tsp.
Harvest Sensations Rosemary 133080 0.25 tsp.
Diamond Crystal Kosher Salt 308710 1 dash
ULF Black Pepper 299321 1 dash
Vegetables
ProAct Broccolini 126210 5 oz.
White Wine 6 oz.
Water 3 cups
ProAct Lemon 105130 1 each
Grassland Butter 214676 2 oz.
Diamond Crystal Kosher Salt 308710 1 dash
ULF Black Pepper 299321 1 dash
Potato
Michael Foods Deluxe Mashed Potato 703931 6 oz.

Filet Mignon: Rub filet with olive oil and seasoning. Grill to desired temperature.

Blue Cheese Demi Glace: Reduce red wine with chopped thyme by half. Add demi glace and bring to a simmer. Add blue cheese crumble at plate up.

Grilled Shrimp: Combine oil, garlic, chopped rosemary, salt, and pepper in small bowl. Add shrimp and coat evenly. Place shrimp on grill and cook until internal temperature reaches 155°F.

Broccolini: Blanch and shock broccolini. Bring water, wine, lemon, and butter to a simmer with the seasonings. Use this liquid to reheat broccolini.

Mashed Potato: Follow manufactures direction to heat.

Arrange on plate attractively and serve immediately.