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Fermented Black Garlic and Crushed Macadamia-Crusted Filet Mignon with a Bourbon-Infused Bone Marrow Reduction

Fermented Black Garlic and Crushed Macadamia-Crusted Filet Mignon with a Bourbon-Infused Bone Marrow Reduction

Indulge in this gourmet filet mignon dish, featuring a unique combination of fermented black garlic and crushed macadamia nuts, paired with a rich bourbon-infused bone marrow reduction.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 6 oz Filet mignon steaks
  • 1 cup Macadamia nuts, crushed
  • 1/2 cup Fermented black garlic, pureed
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup Fresh parsley, chopped
  • 1/4 cup Grated Parmesan cheese
  • 1/4 cup Dijon mustard
  • 1 cup Roasted bone marrow, scooped out
  • 1/2 cup Bourbon
  • 2 cups Beef stock
  • 2 tbsp Olive oil
  • to taste Salt and pepper
  • Fresh thyme for garnish

Equipment

  • Oven
  • Skillet
  • Saucepan

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Season the filet mignon steaks with salt and pepper on both sides.
  3. In a small bowl, mix together the crushed macadamia nuts, panko breadcrumbs, chopped parsley, and grated Parmesan cheese. Set aside.
  4. In another bowl, combine the pureed fermented black garlic and Dijon mustard to make a paste.
  5. Heat the olive oil in a large oven-proof skillet over medium-high heat. Sear the filet mignon steaks for 3-4 minutes on each side until browned.
  6. Remove the skillet from heat and brush the garlic-mustard paste onto the top of each steak.
  7. Press the macadamia mixture onto the top of the steaks to form a crust.
  8. Transfer the skillet to the preheated oven and bake for 10-12 minutes for medium-rare, or until your desired doneness is reached.
  9. While the steaks are baking, prepare the bourbon-infused bone marrow reduction. In a saucepan, combine the roasted bone marrow and bourbon over medium heat.
  10. Allow the mixture to simmer for 3-4 minutes, then add the beef stock. Let it reduce for about 10-15 minutes until slightly thickened. Season with salt and pepper to taste.
  11. Once the steaks are done, remove them from the oven and let them rest for 5 minutes before serving.
  12. To serve, place the filet mignon on a plate, drizzle with the bourbon-infused bone marrow reduction, and garnish with fresh thyme.

Notes

For a twist, consider adding a touch of truffle oil to the reduction for extra richness.