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Philly "Mignon"
RecipeBeef Cuts
Philly "Mignon"
A tender grilled steak served over mashed potatoes with baguette toasts and a creamy “ragout” of sautéed mushrooms, leeks and roasted sweet peppers.
Yield: 24 servings
Baguette Toasts: 
1. To make Baguette Toasts: Lightly brush baguette slices with oil; toast both sides until lightly browned and crisp. Yield: 48 toasts
Baguette slices, 1/4-inch thick, bias cut48
Extra virign olive oil as needed
Mushroom Ragoût: 
2. To make Mushroom Ragoût: Soak porcini mushrooms in 1 cup hot water 30 minutes or until softened; drain. In saucepan, sauté leeks, mushrooms and garlic in oil for 6 to 8 minutes or until mushrooms are tender. Add stock, red and

yellow peppers, cream, salt and pepper. Bring to a boil; reduce heat and simmer for 12 to 15 minutes or until sauce is slightly thickened. Remove from heat; stir in butter and parsley. Cover and refrigerate. Yield: about 3 quarts
Dried porcini mushrooms1/2 ounce
Julienned leeks (white parts only)1 pound
Sliced white button mushrooms24 ounces
Quartered fresh shiitake mushrooms8 ounces
Minced garlic6 ounces
Olive oil1/2 cup
Veal stock1 quart
Julienned roasted red bell peppers6 ounces
Julienned roasted yellow bell peppers6 ounces
Heavy cream1 cup
Salt2 teaspoons
Black Pepper1 teaspoon
Cold butter, cut into small pieces4 ounces
Chopped parsley1/4 cup
3. For each serving, to order: Season 1 steak with salt and pepper; grill to medium rare to medium. In sauté pan, heat about 3 ounces Mushroom Ragoût until hot. Meanwhile, plate 1 cup mashed potatoes on serving plate; top with steak. Place Mushroom

Ragoût around potatoes. Garnish with 2 Baguette Toasts and parsley.
Beef Flat Iron (6oz. Chuck Top Blade) Steaks*24
Salt and black pepper as needed
Hot mashed potatoes24 cups
Chopped parsley as needed

Nutrition information per serving: 857 calories; 39 g fat(18 g saturated fat; 15 g monounsaturated fat); 153 mg cholesterol; 1378 mg sodium; 80 g carbohydrate; 6.0 g fiber; 46 g protein; 18.7 mg niacin; 1.3 mg vitamin B6; 7.7 mg vitamin B12; 7.6 mg iron; 72.2 mg selenium; 13.2 mg zinc; 187.4 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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