Name of Dish Filet mignon

Standard Yield (1) Servings

Ingredients Unit of Unit Cost of Projected Portion Total Cost

Measurement Ingredients Cost (15%) Size ()
() ()

Filet Mignon 1000g 180.00 207 225g 46.58

Steaks

Salt 1000g 34.75 39.96 15g 0.60

Pepper 30g 18.75 21.56 15g 10.78

Butter 250g 115.00 132.25 80g 42.32

Unsalted

Olive oil 250ml 146.00 168 14.30g 9.61

Parsley 1000g 547.50 629.63 14.30g 9.03

Thyme 30g 21.50 24.73 14.30g 11.79

Lemon 1000g 105.00 120.75 5ml 0.60

1000g 125.00 143.75 80g 12

Garlic

Total Cost 143.31

Food Cost Ratio 35%

Computed Selling Price w/o VAT 409.46

VAT 12% 49.14

Computed Selling Price w/ VAT 460.00

Recommended Selling Price

PROCEDURE

1. Mix together 4 tablespoons (1/2 stick) softened butter with the minced garlic, the chopped herbs and
the lemon zest. Form into a log and refrigerate.
2. Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side.
3. Preheat your oven to 400 degrees.
4. Heat the remainder 4 tablespoons butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming
hot temperature (not burn you house down hot, though). Sear the filets in the hot pan for about 2-3
minutes per side or until a nice brown crust has formed. Once they're down, don't move them around.
5. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's
cooking. Once both sides are seared, carefully place the entire skillet with steak in the center of the
preheated oven for about 6-8 minutes, depending upon how thick your steak is.
6. In the last minute of cooking, take the log of compound butter and slice a thick piece to place on top;
set aside.
7. Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly
on the top center of the steak and it gently and slowly bounces back. Watch carefully especially if your
steaks are thinner. Top with reserved compound butter.