Fillet Mignon in Blue Cheese Sauce
by Executive Chef Wara Pakdeevirote, The 9th Floor Restaurant & Bar – Patong
At The 9th Floor, Executive Chef Wara Pakdeevirote brings balance and elegance to a French-inspired favourite. His Fillet Mignon in Blue Cheese Sauce pairs perfectly seared beef tenderloin with creamy gnocchi and spinach-filled baked tomatoes — a rich yet refined dish that captures the essence of the restaurant’s elevated dining philosophy.
Ingredients (serves 4)
880 g beef tenderloin, trimmed
280 g potato gnocchi, boiled
12 small tomatoes
240 g spinach leaves, boiled and chopped
100 cc whipping cream
120 g blue cheese, crumbled
60 g parmesan cheese, grated
6 tbsp veal jus
10 g garlic, chopped
20 g onion, chopped
Salt and white pepper to taste
A splash of white wine
Method
Potato Gnocchi in Blue Cheese Sauce
In a skillet, combine whipping cream, blue cheese, garlic, and a splash of wine over low heat. Stir frequently until smooth. Add boiled gnocchi and toss to coat. Season with salt and pepper, finish with grated parmesan, and keep warm.
Seared-Baked Beef Tenderloin
Season tenderloin with salt and pepper. Heat oil and butter in a pan until hot. Sear beef on all sides until crisp brown, then bake to your desired doneness (medium rare recommended). Rest before slicing.
Baked Tomato with Spinach
Sauté onions and garlic in butter. Add spinach, chicken stock, and cream, cooking until reduced. Season with salt and pepper. Stuff hollowed tomatoes with the spinach mixture, top with parmesan, and bake until golden.
To Serve
Place gnocchi with blue cheese sauce in the centre of the plate. Arrange sliced tenderloin on top, add the baked tomato to the side, drizzle with veal jus, and garnish with fresh herbs.
