Parmesan Crust
                 Chicago, IL
                 Tuesday, February 12, 2002  8:44 AM
                                      

                 Executive Chef Bob Martin (Jazz)
                 Wildfire 

                 Parmesan Crust
                 For 5 Crusts

                 Ingredients
                 1 lb. Softened Butter
                 2 Cups  Grated Asiago
                 2 Cups Japanese Crumbs
                 2 t Garlic Puree
                 2T Minced Shallots
                 1t Kosher Salt
                  t Fresh Black Pepper
                 2 t Minced Fresh Thyme
                 4 T Chopped Parsley

                 Preparation

                   1.Whip butter in mixer for 6 (six)  minutes with paddle on second speed. 
                   2.Scrape down well while mixing. 
                   3.Continue to whip butter for 6 (six) more minutes. 
                   4.Add all remaining ingredients and mix together for 1 (one) minute. 
                   5.Remove bowl and scrape with spatula and mix well by hand with spatula
                     until smooth. 
                   6.Place in container that has been lined with plastic wrap. 
                   7.Allow to properly chill before using so that ingredients do not separate.


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Horseradish-Crusted Filet Mignon
Source: Burt Wolf's Local Flavors, Chicago
                                    Serves 4

Recipe courtesy of Executive Chef Bob Martin
Wildfire, Chicago, Illinois
  

For the Horseradish Crust:
6 tablespoons salted butter, at room temperature
3 to 4 tablespoons grated fresh horseradish or prepared white horseradish
1/2 cup panko (Japanese bread crumbs)

For the Horseradish Sour Cream:
3 to 4 tablespoons prepared white horseradish
1 cup sour cream

For the Filet:
Four 1/2 pound center cut filet mignons, 2 pounds total
4 slices good-quality bacon, optional
Salt and freshly ground black pepper, to taste


TO MAKE THE HORSERADISH CRUST: In a medium-sized bowl with a wooden spoon cream the butter. Once
the butter is light and fluffy, add the horseradish and season to taste with salt and pepper. Add the breadcrumbs
and mix until they have been incorporated. Use your hands to shape the butter and breadcrumb mixture into 4
flat disks the diameter of your filets. Place on a plate, cover with plastic wrap, and refrigerate for at least 1 hour.

TO MAKE THE HORSERADISH SOUR CREAM: In a non-reactive medium bowl, mix together the horseradish
and sour cream until smooth. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate until
ready to use.

TO PREPARE THE FILETS: Wrap each filet with one strip of bacon and secure the ends with a wooden
toothpick. Repeat this with the three other filets.

Preheat the broiler or the oven to the highest temperature. Place the oven rack on the top third of the oven. Over
medium-high, heat a large heavy, ovenproof frying pan. Season the filets with the salt and pepper. Sear the
bacon by standing the wrapped filets on their sides until the bacon just begins to brown and become crispy,
about 30 seconds per side. Then sear the filets until dark golden, 2 to 3 minutes on the first side. Turn the filets
over and sear the other side. Cook another 3 to 4 minutes for medium rare. Place the horseradish breadcrumb
topping over each filet and place in the broiler until the crust becomes golden.







                