Chef Ryan Jackson from Blackhawk Grille (Danville, CA) grew up in a farming community where he learned to appreciate fresh, seasonal ingredients.  These early experiences have grown into his overall style which is ingredient-driven, seasonal California cuisine. Today, he shares with us his recipe for Grilled Filet Mignon that he prepares with oven fried yomatoes, fingerling potatoes, bacon and a bearnaise sauce. Describing the dish Chef Ryan says “I really like the flavor balance of this dish, with a combination of sweetness from the fennel, acidity from the tomatoes, salt from the bacon and creaminess from the sauce, and the added benefit of the beef. The dish is simple, yet elegant.”  Try it out yourself for a wonderful, elegant meal at home.

Grilled Filet Mignon with Oven Dried Tomatoes, Fingerling Potatoes, Bacon And Bearnaise Sauce

Chef Ryan Jackson

Blackhawk Grille

Serves 4

Vegetable Garnish

• ½ cup olive oil
• 4 ea roma tomatoes, quartered, seeds removed
• 1 pound fingerling potatoes, cut in half lengthwise
• 2 oz  bacon, 1/4 inch dice
• 1 ea fennel bulb, sliced thin
• 1 tbsp parsley, chopped 

Béarnaise Sauce

• 2 ea  egg yolks
• 3 tbsp white wine vinegar
• 1 cup butter, melted, kept warm
• 1 tbsp tarragon, chopped

Filet

4 ea 8oz filet mignon

Salt and pepper to taste

Pre-heat oven to 350 degrees. Pre-heat grill on med-high heat. Place the quartered tomatoes skin side down on a sheet pan. Season with salt and pepper. Bake for 15 minutes. Remove from oven and cool. 

Place the cut fingerling potatoes in a bowl with 2 tablespoons of olive oil, season with salt and pepper. Place on a sheet pan and bake for 20 minutes or until tender. Hold warm until ready to serve.

Place a large sauté pan over medium heat for one minute. Add the bacon and cook until the bacon is crispy. Add the fennel and cook for 10 minutes, stirring occasionally until caramelized. Toss in parsley and remove from heat. 

For the sauce, place a small sauce pot on the stove with 2 inches of water in it and bring to a simmer. Place the egg yolk and vinegar in a stainless steel bowl that fits snug on top of the sauce pot. Whisk the egg yolks until they double in size. Slowly whisk in the melted butter. The consistency should be of thin mayonnaise. Remove from the heat and add the chopped tarragon. Hold warm until ready to serve. 

Toss the steaks with the remaining olive oil and season with salt and pepper. Grill on covered on med-high heat for 6 minutes per side for medium rare or longer for desired doneness.

Warm all the vegetables together again. Place equal portions on 4 plates. Place the steaks on top of the vegetables. Garnish the plates with the sauce.

About Blackhawk Grille

The Blackhawk Grille offers Chef Ryan Jackson’s Contemporary American fare utilizing seasonal, market-driven ingredients from the Northern California countryside. The restaurant’s interior is a rich palette of gold, lavender and aubergine, and constructed around a soothing water feature, including a series of waterfalls and a manmade lake. Its sights and sounds are integrated into the dining experience, with views from both inside the restaurant and outside on the expansive patio. The main dining room features warm rustic earth tones, cozy booths and dramatic floor-to-ceiling wraparound windows. Inside, guests catch a glimpse of Executive Chef Ryan Jackson and his team toiling in an open exhibition kitchen. The exclusive Chef’s Counter seats four with an impressive view of the kitchen. Blackhawk Grille’s 350-label wine list is predominantly Californian, with selections from France, Italy, Spain, Australia, New Zealand and South Africa, and the popular bar produces superb classic and contemporary cocktails, all created with premium spirits and freshly squeezed juices.

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