Chef Darrell Jensen
Game Creek Restaurant
Vail Resorts
"Coleman All Natural" Filet
w/ Roasted Sweet Potatoes and Arugula
6 oz "Coleman All Natural" Filets
1 TDuck Fat
2 Sweet Potatoes, peeled and medium diced
1 tFresh Thyme, chopped
3 Shallots, sliced
2 Garlic Cloves, sliced
Organic Baby Arugula
Olive Oil
2 oz Madeira
1 Thyme Sprig
4 oz Demi Glaze
1 t Organic Horizon Butter
Method:Peel and dice the sweet potatoes, toss with thyme, half the shallots, garlic and a little olive oil. Place sweet potatoes on a pan and roast in a 350 degree oven until tender. Remove from oven and keep warm. Sear the filets in a hot pan over medium high heat with duck fat and cook for 5 - 6 minutes. Turn over and continue to cook until medium rare or desired temperature. Remove filets from pan and allow to rest. Place remaining shallots in pan and cook without browning. Deglaze with Madeira and add thyme sprig. Reduce by half and add demi glaze. Bring to a boil and simmer for a minute, remove sprig and finish with butter, season. In a bowl, toss sweet potatoes with Arugula and place in center of the plate. Slice rested filet and lay over sweet potato mix. Spoon sauce over part of the filet and around the plate.
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