Recipe provided by Chef Lucmann Pierre, Le Pierre Caterers
(A great alternative to burgers & hot dogs for the more elegant feel)
“Oven Roasted Filet Mignon with Cajun Shrimp & scallops topped with Roasted pepper, Cajun Mayonnaise, served with a homemade seasoned Fries, Chips and Mango Salsa”
Ingredients:
· Filet Mignon
· Shrimp
· Sea Scallop
· Red Bell Pepper
· Yellow Bell Pepper
· Tortilla Wrap (Multi-flavors)
· Fresh Garlic
· Black Pepper
· Mayonnaise
· Worcestershire Sauce
· Olive Oil
· Fresh Rosemary
· Balsamic Vinegar
· Butter
· White wine
· Lettuce
· Tomato
· Asiago Cheese
· Fresh herbs
· Lemon Juice
Directions:
Filet Mignon:
Heat up your oven to 325 Degrees. Rub Fillet Mignon with olive oil, fresh chopped garlic, Black pepper, Salt, finely chopped Rosemary and Worcestershire sauce. Using a large skillet or sautee Pan, Sear the filet on all sides then, transfer it to a sheet pan and slow cook it for 1 hr and 30min on 325 degrees. Remove from oven, cover it with aluminum foil, then set aside and allow to rest for about 8 - 10mins.
Cajun Shrimp & Scallop:
Marinate shrimp and scallops with Cajun Seasoning. Using a Saute Pan, add olive oil (making sure pan is real hot), add shrimp and scallop to hot pan, add butter, white wine and sprinkle the chopped fresh herbs, and cook until done.
Roasted Vegetables:
Cut Peppers in haft season with Salt & Pepper and drizzle with Balsamic vinegar. Roast for 25 min on 350 degree oven.
Preparation: (Serve Hot ) - Can be served chilled!
Layout Tortilla Wrap flat on a cutting board, spread Cajun mayonnaise on the tortilla wrap, spread 1 layer of slices fillet mignon, 1 layer of sautéed shrimp and scallops and 1 layer of the roasted peppers. Add lettuce & tomatoes (if desired), add some shaved Asiago cheese, add a final touch the Cajun mayonnaise. Then, carefully and tightly roll the tortilla wrap making sure that to close the ends. Slice in half and serve with home cut seasoned fries, chip and Mango salsa.
