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Filet and Brussel Sprout Medley Recipe

Without naming names, I’m going to tell you a story about filet mignon.

A long time ago, while dining it out with someone whose consumption of food left my jaw agape, he ordered a filet mignon.

I’m going to pause right here and tell you that the food consumption, meant I would not share with him. He would ask for a “sip” of my drink and it was like “chugs”. If he said, “May I taste your (whatever was on my plate)”, this meant, if I was lucky, there would still be a fork or spoonful for me.

So, we’re dining out at a nice restaurant. He orders the filet mignon.

I assure him he is going to love it, “My mom has made it before and it is delicious!”

The waiter brings out the entrees and there is two beautiful filet mignon, wrapped in bacon.

The juices made my mouth water just looking at it.

I watched in two bites, the filet mignon disappear.

My eyes grew the size of saucers.

On the way home, I was told, “I don’t know what the big deal is about filet mignon. They are so small.”

That was 30 years ago, and to this day, I still think about it and laugh. I love filet mignon and savoring the taste that makes one so unique.

To prove it to you, I’m sharing Michelin-starred executive chef, Kamran Naseem, from Manhattan’s Reserve Cut in NYC, Kosher twist on the Filet Mignon, with seasonal ingredients that make an ode to winter.

Filet and Brussel Sprout Medley Recipe


Filet and Brussel Sprout Medley Ingredients:

  • 2cups Brussel sprout leaves
  • 1Tablespoons shallot
  • 1Tablespoon Garlic
  • 1/4 cup brussel sprouts (halved & sauteed)
  • 2Tablespoons pecans (toasted)
  • 1Tablespoon maple syrup
  • 1Tablespoon Red Wine vinaigrette
  • 1/4 cup pastrami (chopped)
  • 1teaspoon chile flake

Directions for the Brussel Sprout Medley:
In a hot pan, add canola oil then the Brussel sprouts.

Add shallot and garlic, followed by sprouts and pecan.

Add maple syrup and let reduce.

Deglaze with red wine vinegar and then finish with pastrami, chile flake, and salt.

Directions for the Filet:
Boil 1 cup of garlic cloves until very soft, purée, add ¼ cup olive oil, water to thin.

 Then Salt. Cook filet in a heavy large skillet over medium-high heat.

Add to skillet and cook to desired doneness, about 4 minutes per side for medium.

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