TC Recipe: Filet of Beef with Young Turnips

May 17 2010

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 NxNW Columbia Valley Cabernet Sauvignon
Serves 2


A turnip’s funky, earthy flavors add dimension to plates of beef and poultry. The Cabernet will stand up to the turnip and will cut the rich flavors of the filet and demi glace.


  • 2 8 oz cuts filet mignon
  • 1 bunch baby turnips
  • 1/2 C olive oil
  • 2 thyme sprigs
  • 8 asparagus spears
  • 1/2 pint demi glace, available at any local meat shop
  • 1 T red wine vinegar
  • salt & pepper


Leaving a half inch of green, cut the tops from the turnips. Peel the turnips whole and place them in a sauce pot. Season with salt, cover with olive oil and add water until the turnips are just covered. Cook on low heat until the turnips are tender and begin to turn translucent.

Salt and pepper the beef and grill to desired temperature. Grill the asparagus along side the beef as it is finishing. Meanwhile, bring the demi glace to a simmer in a small sauce pot. Add the red wine vinegar. Enjoy.