Lunchbreak: Gene and Georgetti chef Rich Ciota makes filet medallions

Gene & Georgetti
500 N. Franklin
Chicago
www.geneandgeorgetti.com

Filet Marsala

Ingredients:
12 oz. filet mignon medallions
4 oz. sliced mushrooms
8 oz. chicken stock
3 oz. dry Marsala wine
2 Tbs. butter
1/2 oz. flour
1/4 oz. salt
1/4 oz. oregano
1/4 oz. ground black pepper

Directions:

In a shallow bowl or plate add the flour. Quickly dredge the filet medallions in the flour, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 Tablespoon of the butter and cook the medallions until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 Tablespoon of the remaining butter to the pan and add the mushrooms. Cook mushrooms, stirring frequently, until they are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the medallions to the pan and continue to cook until they are cooked to temperature and the sauce has thickened. Add oregano salt and pepper, to taste. Garnish with chopped parsley and serve immediately.

Rich Ciota is the General Manager at Gene & Georgetti, Chicago’s oldest steakhouse, which was recently named as one of America’s Best Power Lunches by Esquire Magazine, and as a top spot for notable Chicagoans to dine by Crain’s Chicago Business.  Rich has 28 years of experience in the food industry, including a bachelor’s degree in restaurant management and culinary arts from Kendall Culinary College.

Both sets of Rich’s grandparents owned their own businesses in the food industry and his parents owned a grocery store.  That’s where it all started for him, stocking shelves and helping his father butcher meat, he quickly fell in love and found his passion for food.  After graduation from Kendall Culinary College in 1993, Rich began working for Gene & Georgetti.  After 20 years, his passion and dedication still keeps him driven towards his life time goal.

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