in search of the perfect date
2007
California Date Chef Competition
Entrée
Joselito Asistio, Bistro Chef
Fantasy Springs Resort Casino
"Filet Mignon in Wild Mushroom & Bacon Crust
with
Khadrawy Demi Sauce"
Dish Served with:
Baked Oyster with Khadrawy Dates, Bacon,
Sweet Onions in Green Peppercorn Sauce,
Smoked Gouda Cheese and Dates Potato Puff,
Seasonal Vegetables
Filet Mignon
4 ounce Filet Mignon
2 Tbs Bacon crumbs
1 Tbs Dried Wild
Mushrooms
To Taste Salt & Pepper
Roll the sides of the filet in the mixture
of dried mushrooms and bacon crumbs. Salt
and pepper to taste. Grill on high heat to
sear, and then finish in the oven at 350 F
for five minutes.
Khadrawy Demi Sauce
2 Tbs Olive oil for
sautéing
1 tsp Shallots, finely
diced
½ cup Red Wine
1 tsp Fresh Thyme &
Rosemary
3 Tbs Demi-Glaze
2 Tbs Khadrawy Dates,
pureed
Sautee shallots in olive oil until soft. Add
red wine and fresh herbs, and reduce until
alcohol is gone. Add the demi-glaze and the
pureed dates, simmer until it is thick.
Stuffed Oyster
1 whole Blue Point Oyster
1 Tbs Blanched Bacon
1 Tbs Sweet Onion,
finely diced
2 Tbs Olive oil for
sautéing
1 Each Deglet Noor,
finely sliced
2 Tbs Green Peppercorn
Sauce
Sauté
the sweet onion until soft. Open the oyster
and on each half put the blanched bacon,
sautéed onion, sliced dates and top with
green peppercorn sauce. Bake in 400-degree
oven until the top is golden brown.
Potato Puff
¼ cup Shredded Idaho or
Russet Potato
1 pc Khadrawy Dates,
Chopped
1/2 oz Smoked Gouda
Cheese
To Taste Salt & Pepper
Blanch the shredded potato. Salt and Pepper
to taste. Then mix potato with smoked Gouda
and dates. Shape the potato in round puffs
and deep fry until cheese melts.
Serve with Sautéed Seasonal Vegetables
