"A Michael Jordan Restaurant"
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1300 Pennsylvania Ave. NW
Washington, D.C. 20004
202-589-1223
Executive Chef James Gottwald
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Executive Chef James Gottwald
Filet au Poivre
Ingredients:
1) 1 oz. Vegetable Oil
2) 10 oz. Filet Mignon
3) 1 tsp. Kosher Salt
4) 1 tsp. Cracked Black Peppercorn
5) 1 head Belgium Endive
6) 4 oz. Cognac
7) 3 oz. Heavy Cream
8) 5 oz. Veal Stock
9) 1/4 oz. Chive Oil
10) 1 sprig Chervil
Preparation:
1) First start with a hot saute pan and
an ounce of oil. Season the filet with
salt and then
crust the top and the bottom with the pepper. Place in the
pan and let it
brown for two minutes. Then flip over and place in a 450
degree oven for
about six minutes.
2) For the endive, julienne it and place
into hot saute pan with salt and pepper.
Cook on high
heat. The carmelization will start after about a minute.
Keep cooking
until the endive is tender...about 4 minutes.
3) For the sauce, deglaze the saute pan
with cognac. Then reduce and add the
cream.
Continue to reduce and then add the veal stock.
4) Decorate the plate with chive oil and
chervil.
Whole Roasted Rockfish
Ingredients:
1) 1 whole Rockfish
2) 1 sliced Lemons
3) 1/2 bunch Thyme Sprigs
4) 1 tsp. Black Pepper
5) 1 tsp. Kosher Salt
6) 1 tsp. Garnish
7) Gremalata to taste
8) 1 cup Extra Virgin Olive Oil
9) 1 Lemon for the Lemon Jus
10) 1 Lemon for the Lemon Zest
11) 1 1/2 tbs. Oregano
12) 1 1/2 tbs. Parsley
13) 1 Garlic Clove
14) 1 Vadalia Onion
15) 1/4 bunch Thyme
16) 1 tsp. Salt
17) 1 tsp. Pepper
18) Another 1/2 cup Extra Virgin Olive Oil
Preparation:
1) For the fish, clean all the scales
and the fins. Then open the belly flap and
season with salt
pepper and stuff. Then fold the flaps back. Saute in large
pan with 1/2
cup of oil.
2) For the onions, make an aluminum packet.
Then add the sliced onions
into the oil
(mixed with thyme and salt and pepper). Then roast for a half
of hour at 375
degrees.
3) For the sauce, chop the herbs, zests,
garlic. Add the jus and the lemon. Keep
at room temperature
then season.
Good Eating!!!
