Harris Ranch Barrel Cut Grilled Beef Filet with Pan Seared Striped Bass

Harris Ranch Barrel Cut Grilled Beef Filet with Pan Seared Striped Bass

Prep Time

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Cook Time

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Serves

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Recipe Courtesy of Gaylord Opryland Resort Executive Chef Michael Swann. Serve this with Thyme Scented Pinot Noir Buerre Rouge.

Harris Ranch Barrel-Cut filet is a natural grass fed beef that is both lean and antibiotic free. It has a very clean and refreshing flavor, that is perhaps one of the finest cuts of meat on the market, and falls into the healthy, sustainable lifestyle. Barrel Cut is the center cut of the Tenderloin which is the leanest cut available on the Beef Tenderloin.

Serve with Thyme Scented Pinot Noir Buerre Rouge.

Recipe made exclusively by Michael E. Swann, Executive Chef Gaylord Opryland Resort and Convention Center (click for profile). Used by permission.

Ingredients

  • 6 Harris Ranch barrel-cut Filet Mignon (5 ounces each)
  • 6 Chesapeake Bay Striped Bass, skin-on (4 ounces each); scored on the skin side
  • 1/4 cup extra virgin olive oil
  • 3 lemons, cut in half (6 halves)
  • 30 pieces Butternut Squash peeled, seeded and blanched, scooped out with a Parisian scoop (melon baller)
  • Tomato, cut into small vessels that are O-shaped to fit asparagus inside (Like a Napkin Holder)
  • 30 pieces Asparagus medium peeled, blanched
  • 24 White Fingerling Potatoes, roasted, split in half, seasoned with salt and pepper

Preparation

  • 1 Place 5-oz Steaks in a pie pan, drizzle with oil and season with salt and pepper.
  • 2 Place the fish in pie pan, drizzle with oil and season with salt and pepper, and the juice of 1/2 lemon on each filet.
  • 3 Let the meat and fish season at room temperature for ten minutes.
  • 4 Place Meat onto a gas grill and cook on each side 4-6 minutes or to desired temperature.
  • 5 At the same time add 1/2 the remaining oil in a ten inch Teflon, or non stick surface pan at medium heat. Cook the fish skin-side-up, for approximately 4-6 minutes over medium heat or until golden brown on each side.
  • 6 Remove from heat and place in a 200 degree oven to keep warm for service.
  • 7 In another 10-inch non-stick fry pan, with the other 1/2 of the Olive Oil, sauté all vegetables and potatoes in the pan until they are hot, place also in the 200 degree oven until ready to serve.
  • 8 Drizzle Thyme Scented Pinot Noir Buerre Rouge sauce (see below) over the filet.

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