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Filet Mignon Recipe from Le Cellier Steakhouse, Epcot


7 oz beef tenderloin
2 oz maple bbq glaze
¼ oz arugula
¼ oz extra-virgin olive oil
salt & pepper, to taste

BBQ sauce
¼ cup canola oil
1 cup yellow onion, medium dice
1/3 cup sliced shallots
1 Tbsp minced garlic
¾ cup cider vinegar
2 cups maple syrup
1 ½ quarts Bull's Eye BBQ Sauce
2 oz butter
1 sprig of rosemary
1 sprig of thyme


In a medium sauce pan, placed over medium high heat, add the canola oil.

Sauté the onion, shallots and garlic until it starts to brown and get caramelized. Be careful not to burn.

Add the maple syrup, BBQ sauce and whole butter.

Wrap the rosemary and thyme in cheesecloth and place in the pan. Mix very well and allow to simmer for 1 hour.

Remove from heat and pull out the sachet. Squeeze the herbs with tongs to extract the flavor.

Mix the sauce until it is as smooth as possible. Adjust the seasoning and cool. Store in airtight container.

Dip the beef tenderloin in the olive oil. Grill the beef tenderloin to your liking.

Place 2 oz of BBQ sauce on top.

Add salt and pepper to taste.



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