Cherry Wood Smoked Migons of Beef with Wildberry Vinagrette
8 ea. 3 oz. pieces filet mignon, seasoned to taste with salt and black pepper.
1 carrot, peeled
1 small zucchini squash
1 small yellow squash
1 sweet potato, peeled
1 Tbs. olive oil
Salt and pepper to season
3/4 c. wild berries
1/2 c. raspberry vinegar
1/2 c. honey
3/4 c. olive oil
Salt and pepper to taste
3 sprigs of fresh mint, minced
Cold-smoke filets with cherry wood. Finish in 350°F preheated oven until desired doneness. Remove.
Cut vegetables and potatoes into julienne. Blanch the carrot and potato until al dente. Sauté vegetables in olive oil until heated through.
Place vinegar in bowl with honey, whisking in the oil and berries. Adjust seasoning. Reserve at room temperature.
Place vegetables on plate spreading out some what.
Place one whole filet on top of vegetables, and place the other, cut in half, next to it. Drizzle sauce around outside of plate and sprinkle with mint.
Yield: 4 servings