PROGRAMMING NOTE: BLACKHAWKS GAME PREEMPTS WGN NEWS AT NINE

Lunchbreak: Rosebud chef Joe Farina makes filet Italiano

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Joe Farina

Rosebud
www.rosebudrestaurants.com

http://www.rosebudrestaurants.com/rosebud-blog/?post_name=40th-anniversary-recipes-from-wgn-lunchbreak-segment

In honor of 40 successful years of business, Rosebud Restaurants, invites guests to celebrate their anniversary with a special menu highlighting Rosebud’s most popular dishes over the past 40 years. "At Rosebud, we use the highest quality ingredients to craft all of our menu items. The featured items on our 40th anniversary menu showcase that quality, like the Grilled Chivalini Sausage with fresh Rapini, or hand cut Square Noodles with homemade marinara sauce." says Executive Chef Joe Farina. The specialty menu will be available at all locations (excluding Joe Fish) for dinner only and run from Tuesday, September 1 through Wednesday, September 30.

Filet Italiano

Ingredients:
2 14oz. prime filets
20 oz. Idaho potatoes cut into wedges
8 oz. red and yellow vinegar peppers
8 fluid oz. white wine
2 oz. peeled garlic
12 fluid oz. chicken stock
4 oz. canola oil
2 pinches salt
2 pinches garlic granulated
2 pinches pepper black ground

Directions:
Take two 14 oz. prime filets and slice both in half to equal 4 medallions. Season both sides with salt and pepper. Season Idaho potatoes cut into wedges with salt, pepper, and canola oil. Bake potatoes in 350 degree oven for approx. 15-20 minutes until golden brown and fork tender. Take out of oven set aside. Take 14 inch saute pan heat on range/cooktop, add 3oz. canola oil, take the four filet medallions and gently place into hot saute pan. Saute one side for two minutes, turn over, add vinegar peppers and cooked potato wedges. Season with peeled garlic, oregano, salt and pepper. Place in oven until desired temperature is achieved. Take out of oven and deglaze pan with white wine, remove filet medallions, set aside to rest. Add chicken stock and reduce to half. Add filet medallions back into sauce for 30 seconds. Remove potatoes, place on plate, remove medallions, build plate, add peppers, then drizzle sauce and serve.