How to Plate Fillet Mignon

Video Transcript

"CHEF BLONDIE: Okay, and we just let that come up to a boil, turned our heat off, we've a beautiful, thick sauce here. I'm going to come over to my meat and just take our string off. And, two, here you go. And now we're going to take this and do a diagonal cut. Oh, it's beautiful, beautiful, beautiful. The sauce and a spoon. And I'm going to run it right down over the top of the meat just like that. A little bit of parsley to decorate our plate. And if you wanted to add a little bit of greenery to that, you can have a little steamed asparagus on the side. Don likes used to like to do it with a nice salad. And if you notice, there is not a hint of gray toward the crust and the center of the meat. But I have to taste it. I'm gone. Mm, it's perfect, it's perfect. You get a nice bite on the peppercorn sauce. The meat is like butter. It's a medium rare to rare, it's crunchy on the outside, it's fantastic, you will love this. I think I have to have another bite."