Chef’s Table: Iron Hill Brewery
Petite Filet Mignon Medallions with Madeira Wine Sauce

Photography by David Baldwin

Served with Smashed Yukon Gold Potatoes with Garlic-Herb Butter and Sweet Corn Relish
Serves 1

2 petite filet mignon medallions
1½ oz blended oil (mix of canola and virgin olive oil)
1 sprig thyme
1 bay leaf
1 tsp minced shallots
1 cup Madeira wine
1 cup demi-glace
½ oz cornstarch slurry
To taste salt and pepper

To make the petite filet medallions: Heat the blended oil in a sauté pan over medium-high heat. Once the oil is heated, place the filets in the pan. Season each side of the filet with salt and pepper, searing on both sides. Finish in the oven if necessary at 425 degrees for five to seven minutes, depending on how you prefer your steak.

To make the sauce: Place the thyme, a pinch of black pepper, shallots and wine into a pot. Bring the mixture to a boil and reduce by half. Then, add the demi-glace and reduce by half again. If the sauce is not thick enough, add ½ ounce of cornstarch slurry (two parts water and one part cornstarch.) Simmer for 10 minutes, then strain through a fine mesh strainer and add salt and pepper to taste. Place filets on plate and drizzle with sauce before serving.


Yukon Gold Mashed Potatoes

4 Yukon gold potatoes
3 oz butter
1 cup heavy cream
½ tsp of salt
½ tsp pureed fresh garlic
To taste salt, pepper

Add water and salt to a large pot, bringing the water to a boil. Cut the potatoes in half and place in boiling water. Boil until the potatoes are tender, then strain through a colander. In a separate pot, add cream, butter and garlic until the ingredients are hot. Place the potatoes in a mixer with the paddle attachment and add half the cream mixture and mix. Add the remaining cream mixture until the desired consistency in reached. Add salt and pepper to taste before spooning potatoes onto the plate beside the filets.


Sweet Corn Relish

1 cup white corn kernels
1 oz minced red bell pepper
1 oz minced green pepper
½ oz champagne vinegar
½ oz olive oil
¾ oz canola oil
¼ tsp sugar
¼ tsp minced garlic
¼ tsp minced shallots
¼ tsp chopped parsley
To taste salt, pepper

In a large bowl, mix together all the ingredients. Check for seasoning, then add salt and pepper to taste before spooning relish on top of filets.


Garlic Herb Butter

8 oz butter
1 zest of lemon
1 oz canola oil
1 oz minced garlic
1 oz minced parsley
1 tsp minced chives
½ tsp rosemary
½ tsp basil
¼ tsp oregano

Warm butter to room temperature. In a sauté pan, aromatize the garlic in oil on low heat. Then remove the garlic from heat, strain and set aside. In a mixer, combine herbs, lemon, garlic and butter until fluffy. Garnish potatoes with herb butter. Transfer the remaining mixture to a bowl, or roll into a log with parchment paper and then freeze extra for later use.


This dish pairs well with two of the brewery’s seasonal beers. One is the Belgian Quadruple, a strongly flavored ale with a full-bodied, malty taste. It also pairs well with Iron Hill’s Luca Brasi, a stout aged on coffee beans.



Iron Hill Brewery & Restaurant
124 East Kings Highway, Maple Shade

March 2017
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