Flavor Trends, Strategies and Solutions for Menu Development

Classic Beauty Best of Flavor 2017

Filet Mignon Au Poivre - Beef medallions, cracked green peppercorns, sauce of heavy cream, shallots, Dijon mustard and Cognac
PHOTO CREDIT:
Michael De Leon

Michael De Leon

Sometimes execution overrides innovation. Ron’s Steakhouse at Arizona Charlie’s Decatur in Las Vegas serves up a classic steak au poivre with a keen eye to detail.

A consistent top seller, this dish is reminiscent of those served to VIP guests at supper clubs during the glory days of Las Vegas, says Executive Chef Michael De Leon.

He sources an upper two-thirds Choice cut of filet mignon. “This cut is not only juicy, it has the perfect flavor for the au poivre and the medallions plate perfectly with the sauce,” he says.

He sears two 4-oz. medallions that are coated with cracked green peppercorns. “They have a great flavor profile that is noticeable with each bite, and they also add a splash of color to the final presentation,” says De Leon.

The sauce is made from the traditional combination of heavy cream, shallots, Dijon mustard and Cognac. Attention to detail and premium ingredients make this timeless dish stand out.

“We want to make that dish a lasting memory,” he says. “We do not cut corners or use lesser-quality items. We follow traditional recipes that have been perfected over time. We strive to serve only the best for our guests, and they expect nothing less.”

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