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Beef Bourgeois (Turtle Creek Casino and Resort) |
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Ingredients
| 8-4 oz. | Center cut filets (seasoned) |
| 1 tbs | Garlic (chopped) |
| 2 tbs | Shallots (chopped) |
| 1 cup | Good quality demi glace |
| 2 oz | Bourbon |
| 1/2 cup | Liver Mousse |
| 1/4 cup | Clarified Butter |
Instructions
| Heat saute pan till hot, add butter. Sautee filets till desired doneness. Remove from pan to platter and allow to rest. Add garlic and shallots to pan and saute for two (2) minutes. Deglaze pan with Bourbon and demi glace, reduce by 1/2. Whisk in chicken liver mousse and pour sauce over steaks. |
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Description:
Chefs of Northern Michigan highlights local chefs and their delicious recipes which use Michigan produce and products. Watch Chefs of Northern Michigan on Wednesdays during 9&10 News at 5 or on Thursday mornings during Michigan This Morning on Fox 32.
Chefs of Northern Michigan is endorsed by The Michigan Land Use Institute.
The Michigan Land Use Institute is a statewide non-profit organization based in Traverse City that encourages policies that build prosperity, increase quality of life, and protect natural resources in Michigan.
Taste the Local Difference is a project of the Institute, which works to grow jobs, save farmland, and build healthier communities with food that’s thousands of miles fresher.
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