Filet Mignon – Assembling the Finished Dish

    Published: 06-16-2009
    Views: 27,173
    Chef Hector Playuk demonstrates how to plate and serve your Filet Mignon.

    Hector Playuk

    Hector Playuk is the newly appointed executive chef of Jack’s Restaurant & Bar located in the heart of Dupont Circle at 1527 17th Street, NW. His extensive culinary experience includes being the executive chef for the National Academy of Sciences in-house catering provider Sodexho, which is the leading provider of food and facilities management in the United States. Chef Playuk has also worked as executive chef in other notable Washington kitchens including 14K in the Hamilton Crowne Plaza Hotel; the Hilton Arlington Hotel; The Ritz Carlton Tysons Corner, as well as Café Milano. He began his culinary career in Buenos Aires; apprenticed under renowned Chef Gato Dumas at the Dumas Culinary School of Argentina, and graduated in 1992 from the esteemed Le Cordon Blue in Paris, France.

    Hi! My name is Hector Playuk. I am the executive chef for Jacks Bar and Restaurant. Now, I am going to show you how to assemble the fillet mignon, Russian style. We got all the ingredients. What I like to do, and I would prefer is a good combination is, we got the sauted spinach, we place the spinach on the middle of the plate, we got the roasted potatoes, remember we roast it in the oven, we start, we do the saut, we got a little bit of shallot, garlic, fresh herbs. What I like to place is about five pieces of roasted potatoes. Then we are going to have the fillet mignon, nice and warm, this is medium rare. I prefer to use on top of the spinach, and the last part is a Foie grass, placed on top of the meat. So, you got your starch, you got your vegetables, you got the meat, you got the Foie grass, and the last, you are going to use the pork reduction on top of the Foie grass, in around the spinach. Very little sauce, make sure. This is how you make it, Fillet Mignon, Russian style. Bon Apptit.

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