Black Truffle Filet Con Carpaccio

Contestant: Dorothy Moeller
Batavia, NY

WINE PAIRING: BERINGER FOUNDERS’ ESTATE CABERNET SAUVIGNON

Ingredients:

• 7 (1 1/2″) cuts filet tenderloin (mignon)
• One bag Arugula (12 leaves per plate)
• 18 pieces shaved parmesan
• 6 thin slices red onion
• 6 (1/4″) slices Portuguese bread
• 6 Tbsp. black truffle butter
• 6 tsp. black truffle oil
• 1 tsp. each of fresh cracked pepper and Kosher salt for seasoning to taste

For the vinaigrette

• 1 TBSP. red wine vinegar
• 2 TBSP. olive oil
• 1/8 tsp. fresh cracked black pepper
• 1/4 tsp. Kosher salt

Instructions:

Slice and reserve 18 paper thin slices raw filet for Carpaccio. Heat gas grill to high. Grill filets (6 minutes one side, 5 minutes other) to medium rare. Allow to rest ten minutes. Grill bread 5 minutes.

Red wine Vinaigrette – Whisk in bowl, red wine vinegar, olive oil, Kosher salt and pepper. Assemble ingredients in the following order: Filet mignon, black truffle butter, grilled bread, arugula, red onion, red wine vinaigrette, carpaccio, shaved parmesan. To finish, drizzle with black truffle oil, pinch of salt and fresh cracked pepper from pepper mill