Filet Mignon & Brussel Sprout Medley Recipe

Manhattan’s Reserve Cut, which has just welcomed a new Michelin-starred executive chef, Kamran Naseem, offers his recipe for a kosher twist on the Filet Mignon, with seasonal ingredients that make an ode to winter.

This recipe is courtesy of Chef Kamran Naseem of the Reserve Cut.

Filet and Brussel Sprout Medley Recipe

2 cups Brussel sprout leaves
1 T shallot
1 T Garlic
1/4 cup squash (diced & sauteed)
2 T pecans (toasted)
1 T maple syrup
1 T Red Wine vinaigrette
1/4 cup pastrami (chopped)
1 t chile flake

Directions for the Brussel Sprout Medley:

In a hot pan, add canola oil then the Brussel sprouts. Add shallot and garlic, followed by squash and pecan. Add maple syrup and let reduce. Deglaze with red wine vinegar and then finish with pastrami, chile flake and salt.

Directions for the Filet Mignon:

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle both sides of steak with salt and generous amount of ground black pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium. Transfer steaks to plate. Tent with foil. Boil 1 cup of garlic cloves until very soft, purée, add ¼ cup olive oil, water to thin. Then Salt. Spoon over steak.