Filet Mignon - Assembling the Finished Dish

To view the previous video in this series click: http://www.monkeysee.com/play/1592 In this video, executive chef Hector Playuk shows how to prepare three signature dishes which are currently offered at Jacks Restaurant & Bar in Washington, D.C. We first start out with the Caesar Salad Served in a Parmesan Basket, then we make the Linguini with Maine Lobster, Caramelized Fennel, Asparagus, Shallots, Purple Basil, and Tomatoes in a Light Spicy Brandy Sauce and finally the Filet Mignon served with Roasted Potatoes, Sautéed Spinach and topped with a Foie Gras and Port Wine Reduction. It is our hope that by watching this video we will entice viewers to get into the kitchen and cook with family and friends, but when in Washington come by Jacks and we will be more than happy to save you the trouble.

Category:

Howto & Style

Tags:

• beef
• cooking
• dine
• dining
• dish
• drink
• filet
• foie
• gras
• Food
• mignon
• port
• wine
• potatoes
• Rossini
• spinach
• steak

[stylie2010]

i would add polenta

[imsotired247]

@jetliigor because your paying for higher quality produce, meats, ect.(which i say about 80% of people dont notice the difference because most people have been brought up with crappy food....take a look at all the people especially in the u.s.) these places are were art meets food..... and they give a bit less food because your usually doing 5 course meals at these types of restaurants..... imagine trying to eat 5 different dishes but in diner portions? lol

[rocktrns17]

@jetliigor  Because thats how they make profit

[jetliigor]

now i bet this dish in his restaurant is about $50. I hate when you get so little food for so much money. Why can't these upscale restaurants actually feed you like a diner?

[TheVittleVlog]

Looks good!

[rizzleinthehizzle]

ur right it could use some birghter colors

[UCLASeraph]

I think the camera is not very friendly either (dim)

[sinfuldavy0]

Lacks color. I would have added beans or asparagus with carrots. No?