Online Magazine Spring/Summer 2003   Filet Mignon with Cabernet Reduction By Chef Will Pliler of New Yorker Serves 4 Cabernet Reduction 1 1/4 c Cabernet 2 peeled shallots, chopped 1 sprig sage 1 sprig rosemary 1 tsp flour Salt and pepper to taste Combine the wine, shallots and herbs in a medium saucepan and reduce by about half (warming for approximately 15 minutes). Strain and reserve, discard the herbs and shallots. Chive Oil 1/3 c olive oil 4 T chopped chives Combine 3 tablespoons chopped chives and olive oil in a blender, mix until a bright green oil is achieved. Reserve the fourth tablespoon of chopped chives. Filets and Potatoes 4 Filet mignon steaks, each 10oz baseball cut, USDA Prime 2 lbs Yukon Gold potatoes, blanched until tender 4 oz First quality bleu cheese, crumbled 4 oz Fresh arugula leaves, wash and pat dry Preheat oven to 425 degrees. Warm a large, heavy, oven-proof skillet over medium heat. When hot, add a few tablespoons of vegetable oil and the filet steaks seasoned with salt and pepper, brown well on both sides for about 3-4 minutes per side. Place the skillet with the steaks into the oven to pan roast them until they reach your desired temperature. For medium-rare, they should remain in the oven for approximately 10 minutes. When the steaks are cooked, move them from the pan to a warm place, keeping them covered while you finish the Cabernet reduction. Pour off any excess oil that may remain in the pan; add the flour, stirring to combine the flour with any browned particles remaining in the pan. Add the wine reduction to the pan, whisking to incorporate the wine with the flour. Place over high heat on the stove top, reducing until slightly thickened (about 5 minutes). Slice each potato into 1/2 inch round slices (you should have about 12 slices). Begin browning them on both sides in a large non-stick skillet on medium heat with 1 tablespoon of vegetable oil until well-browned, season with salt and pepper and drain on paper towels, keeping them warm while the steaks cook. Serving Place 3 slices of potatoes on each warmed plate. In the center of the potatoes, place a quarter of the arugula leaves and top them with a filet. Drizzle the filets with the Cabernet reduction and the chive oil. Sprinkle the plates with the bleu cheese crumbles and the reserved tablespoon of chopped chives. Enjoy!