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House Filet

House Filet

About 2 servings

Creamed Spinach
6 oz - Spinach (fresh or frozen)
1 C - Béchamel sauce (see below)
Creole Seasoning to taste

Wilt the spinach if using fresh. Cook the spinach and squeeze out all of the excess water if using frozen. Fold the spinach into the béchamel sauce. Season to taste with Creole seasoning and keep warm
over low heat.

Béchamel Sauce
Makes 1 cup

2 oz - Unsalted butter
2 oz - All-purpose flour
2 C - Whole milk, warm
Kosher salt and fresh ground white pepper

Melt the butter in a medium size pot. Add the flour, whisking constantly to make a white roux. Whisk in the warm milk. Season to taste with kosher salt and white pepper.

Pontalba Potatoes
About 2 servings

1 ea - Potato, medium size
1 T - Unsalted butter
½ T - Garlic, chopped
1 ½ oz - White onion, sliced
1 oz - Wild mushroom mix (shiitake, crimini, oyster etc.)
1 oz - Tasso, small diced
½ oz - Green onion, finely chopped
Vegetable oil
Creole seasoning

Bake the potato at 350° for 50 minutes, or until cooked through. Allow to cool, then peel and dice into medium size cubes (about ¼”x¼”). Heat the oil to 350° in a large saucepot. Add the potatoes and fry until golden brown (about 4 minutes). Remove the potatoes from the oil using a slotted spoon and set aside on paper towels to drain.

Melt the butter in a sauté pan and lightly toast the garlic. Add the onion and sauté until translucent. Add the mushrooms and tasso, and sauté until the mushrooms are tender. Add the fried potatoes and toss all ingredients to mix well. Season to taste with Creole seasoning. Finish with the green onion.

House Filet

Creamed Spinach
Pontalba Potatoes
8 oz Prime Filet, cooked to temperature
Béarnaise Sauce
P&J Oysters, fried golden brown

Spread the Creamed Spinach evenly in a circle on each serving plate. Spoon the Pontalba Potatoes in the center of the plate. Place the filet on top of the Pontalba Potatoes. Spoon the béarnaise sauce over the filet. Arrange the fried oysters around the filet.