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Chef Paul Mattison – Perspectives – REAL Delicacies

Chef Paul Mattison’s

The Bertha Palmer Special

This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com.

The Bertha Palmer Special

Chef Paul Mattison created this dish in celebration of the 100th birthday of Bertha Palmer. It became so popular, he kept it. Now a signature Mattison’s entrée, it combines all three of Bertha Palmer’s biggest interests: growing fresh citrus in her groves, raising cattle on her farm and the seafood from the Gulf of Mexico, which she so loved. This dish is so special it was Mattison’s Forty-One’s Mother’s Day special!

Serves four

4 filet mignon, 6 ounces each
2 Tbsp vegetable oil
Meat from 2 lobster tails
1 cup clarifed butter
12 asparagus stalks
6 cups water
3 Tbsp olive oil
4 Tbsp Demi-Glace
Truffled Mashed Potatoes

Season each filet on both sides with salt and pepper. Sear in oil on one side for 5 to 6 minutes. Turn over and place on a tray in a 350ºF oven and cook to desired temperature (6 to 8 minutes for medium-rare). Rough chop the lobster meat. Slowly poach in the butter in a saucepan over low heat, being careful not to overcook. Trim the asparagus stalks. Bring the water to a simmer, add the asparagus and cook for 3 to 4 minutes until tender. Drain, toss with olive oil and season to taste. Place each filet on a plate over Demi-Glace and asparagus then top with lobster meat. Drizzle with Citrus Hollandaise and serve with Truffled Mashed Potatoes. Salt and pepper to taste.

Truffled Mashed Potatoes
5 medium potatoes
½ pound butter
1 pint heavy cream
1 Tbsp truffle oil
Salt and white pepper to taste

Peel potatoes and cook in salted water until done. Strain well and rice or mash. Melt the butter with the cream over low heat. Add the truffle oil, season to taste, add to the potatoes and adjust the moistness and seasoning.

Demi-Glace
1 shallot, sliced
2 smashed garlic cloves
1 fresh thyme sprig
1 fresh rosemary sprig
1 cup port wine
2 quarts Veal Stock (above)

Add all ingredients to a large sauce pan except the veal stock. Bring to a simmer and reduce by half. Add veal stock and reduce to a smooth sauce consistency.

Citrus Hollandaise
4 egg yolks
1 Tbsp freshly squeezed lemon juice
1 cup melted unsalted butter
2 to 3 drops Tabasco sauce
½ tsp lemon zest
Pinch of salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a double boiler with barely simmering water and continue to whisk rapidly. Be careful that the eggs do not get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce has thickened and doubled in volume. Remove from heat, add the Tabasco, lemon zest and salt. Cover and leave at room temperature until ready to use.

Enjoy!

Mattison’s City Grille is an award-winning al fresco restaurant in the heart of downtown Sarasota. Mattison’s Forty-One is a highly acclaimed restaurant boasting comfortable elegance in South Sarasota; and Mattison’s Bayside at the Van Wezel is the official in-house caterer at the waterfront Van Wezel Performing Arts Hall offering pre-show dining along with Mattison’s catered weddings and events. Each restaurant’s location is unique to its neighborhood, offering Chef Paul Mattison’s signature menu items, outstanding service, and quality ingredients, while supporting the community, regional farmers, and culinary suppliers. Visit www.Mattisons.com.