Recipe: filet mignon popovers with horseradish cream – Story


– OAKLAND, Calif. – Easter is quickly approaching, and to help take a new spin on old recipes, Chef Hugh Groman visited Mornings on 2 on Saturday.

Filet Mignon Popovers with Filet Mignon and Horseradish Cream

3 large egg

1.5 cups milk

3 tablespoons unsalted butter, melted

1.5 cups all-purpose flour

3/4 teaspoon kosher salt

1/8 teaspoon ground black pepper

4 ounces blue cheese, roughly crumbled (cheese will be blended in)

1.5 tablespoons fresh thyme, roughly chopped


1.5 pounds fillet mignon, trimmed and ready to roast

1/2 bunch chives, finely sliced


1 cup Horseradish Cream



1. Up to one week ahead: Make horseradish cream

2. Day before: Make popover batter (blend all ingredients egg through thyme and chill), 

Prepare beef for roasting 

3. Day of event: Spray silicon mini muffin tins with Pam or similar spray. Spoon batter into muffin tins. Bake at 425 degrees until puffed and very lightly colored.

4. Roast fillet to medium rare (128 degrees) and let rest at least 15 minutes. Slice thin

5. To Serve: Warm popovers and top with horseradish cream and sliced fillet. Garnish with finely sliced chives

Horseradish Cream

8oz sour cream

1/3 cup dijon mustard

2 ounces horseradish root, peeled and grated

1 teaspoons salt, 

1/2 teaspoon pepper 

combine all ingredients

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