FILET MIGNON CHILI AND SKILLET CORNBREAD
Adapted from West Coast Prime Meats Cooks © 2015
Filet Mignon Chili
- Four tablespoons olive oil
- Two and one-half pounds filet mignon, cut in 1-inch-thick squares
- One large white onion, peeled, cored and cut in 1/2-inch dice
- Two cloves fresh garlic, peeled and minced
- One quart (32 ounces) canned tomato sauce
- Two cups water
- One tablespoon chicken base
- Half-tablespoon kosher salt
- Quarter-cup chili powder
- Three-quarters of a teaspoon granulated garlic
- Three-quarters of a teaspoon granulated onion
- Two-and-a-half teaspoons dried cumin
- Heat the olive oil in a heavy-bottomed sauce pot over medium-high heat. Add the filet and sauté for about five minutes.
- Add white onions, turn heat down to medium and continue to sauté for approximately five minutes more or until the onions are translucent.
- Add the minced garlic and cook until tender, about two minutes, making sure not to burn the garlic.
- In a large mixing bowl, whisk together the tomato sauce, water, chicken base, salt, chili powder, granulated garlic, granulated onion and dried cumin. Carefully add to the meat mixture.
- Let the chili simmer for approximately 45 minutes, stirring occasionally to prevent the mix from burning.
- If you are not serving the chili immediately, transfer the mix to a large container, set it in an ice bath and stir frequently to chill quickly, then refrigerate.
Yields Eight Pieces
Nick’s cooks the cornbread in 5-inch cast iron pots, available at specialty kitchen stores and online. Heavy duty porcelain baking cups will also work.
- Approximately two and one-eighth cups (10 ounces) all-purpose flour
- One cup plus two tablespoons (8 ounces) granulated sugar
- One cup (6 ounces) polenta
- Two large eggs
- Three-quarters cup 2% milk
- Three-quarters cup sour cream
- Twelve tablespoons (1 1/2 sticks) butter
- Half-tablespoon baking powder
- One teaspoon baking soda
- One teaspoon kosher salt
- Preheat the oven to 300 degrees Fahrenheit.
- Butter eight cast iron or similar casserole dishes, place on a baking pan and set aside.
- In a large mixing bowl, mix the eggs, milk and sour cream.
- In a separate, larger bowl, mix the flour, sugar, polenta, baking powder, baking soda and salt. Whisk the wet ingredients into the dry ingredients.
- Melt the butter in a small sauce pot over low heat. Slowly whisk the butter into the batter until just combined.
- Divide the batter between the cast iron casseroles and place in the center of the oven. Bake approximately 30 minutes, until the batter has risen and has a golden brown crust. To check for doneness, insert a toothpick into the center. If it comes out dry, the cornbread is done.
- Remove the cornbread from the oven and cool approximately 10 to 15 minutes before serving. The cornbread should be served the same day it is made.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
Nick’s owner Nick Nickoloff filled some big shoes that year when he became the fourth generation of restaurant proprietors in the Nickoloff family...