arnold palmer stack

Recipe by Robert Lee, Executive Chef at Arnold Palmer's Bay Hill Club and Lodge, Orlando, Florida, USA.
Image by Diana DeLucia.

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Serves  2

Ingredients

Filet Mignon

• 4 4 oz. Center Cut Filet Mignon Medallions
• 8 Large Domestic Mushrooms
• 4 oz. Demi-Glace
• 2 Baked Stuffed Potatoes
• 4 oz. Green Beans
• ½ oz. Butter

Baked Potato

• 2 90 Count Potatoes
• 1 oz. Olive Oil
• 1 Tbs. Kosher Salt
• 2 oz. Cheddar Cheese (shredded)
• 1 oz. Cream Cheese
• ¼ tsp. Salt
• 2 oz. Heavy Cream

Frizzled Vidalia Onion

• 1 Vidalia Onion
• ¾ cup All-Purpose Flour
• Salt and Pepper to taste

Preparation

Filet Mignon

Grill the medallions of beef on a char-grill for approximately 2 minutes on each side. Set aside.

Slice the mushrooms and then sauté in a touch of butter for 1 minute over medium heat. 

Add the demi-glace and set aside.

Finish the filet mignon to the desired temperature while heating the vegetables.

Baked Potato

Wash potatoes then rub with olive oil. 

Dust the potatoes with the salt and bake at 350°F for 40 minutes. Let the potatoes rest for 10 minutes. 

Slice off the very ends of the potatoes then cut them in half. Stand the half potatoes on end and scoop ¾ of the flesh into a mixing bowl. 

Add the cheddar, cream cheese, salt and heavy cream and whip until smooth. 

Using a pastry bag, pipe whipped potatoes into the half potato shells. Bake at 325°F for 10 minutes.

Frizzled Vidalia Onion

Cut off both ends of the onion and peel.

Place on a slicing machine and shave off rings on 3-4 setting. 

Season the flour with salt and pepper. 

Loosen up shaved onions as you dredge them in the seasoned flour mix.

Deep fry at 350°F until brown. 

Drain and reserve on paper towels until ready to be used.

Assembly

Assemble plate as shown, adding the sauce in between and on top of the two medallions of beef, then topping with the frizzled onions.
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Wine Match

2009 Arnold Palmer Reserve Cabernet.

Arnold Palmer's Bay Hill Golf Club and Lodge, Orlando, Florida, USA
Image courtesy Bay Hill