From The Capital Grille, in Beverly Hills, California.
The Capital Grille owns and operates 41 locations nationwide. The restaurant is known for its dry aged steaks, excellent wine list, polished service, and an atmosphere of relaxed elegance. The latest addition is a location in Beverly Hills, California where you will find a mahogany-paneled interior, featuring portraits of prominent Southern Californians. In the outdoor patio and upstairs dining room you can enjoy panoramic views of the Hollywood Hills.
The restaurant’s diverse menu includes a Porcini Rubbed Delmonico with 12-Year Aged Balsamic, Kona Crusted Dry Aged Sirloin with Shallot Butter, Seared Citrus Glazed King Salmon, Lobster Mac ‘N’ Cheese and Flourless Chocolate Espresso Cake. There are also daily Chef’s selections made with local California and artisanal ingredients. Favorite appetizers include Lobster and Dungeness Crab Cakes and Pan-Fried Calamari with Hot Cherry Peppers.
The Capital Grille’s wine list includes 25 wines by the glass, 30 wines under $30 and of course, many noteworthy vintages; about 5,000 bottles are housed in the floor-to-ceiling, temperature-controlled wine kiosk, and the restaurant even offers guests a private wine locker membership.
About the chef: Jim Nuetzi, Corporate Executive Chef is a graduate of Johnson and Wales University and has over twenty years culinary experience. Before joining the Capital Grille in 1998 he owned and operated Brix, a Provencal restaurant in Charleston, South Carolina, and before that he was Executive Chef of the Planters Café in the Planters Inn, also in Charleston. He lives in Orlando with his wife and two daughters and in his free time he enjoys scuba diving and cooking with his family.
Chef Neutzi credits The Capital Grille’s enormous appeal to the restaurant’s commitment to an exceptional dining experience and to its continuous, intensive employee training.
The Capital Grille
8614 W. Beverly Blvd
Suite 157, Los Angeles, CA 90048
310 358 0650
Please note this recipe calls for a demi glace which is available in the specialty section of your supermarket, or online.
Sliced Filet Mignon with Cippolini Onions and Wild Mushrooms is served the The Capital Grille for $40.
This recipe makes 4 restaurant servings.
Sliced Filet Mignon with Cippolini Onions and Wild Mushrooms Ingredients:
4 filet mignon, 10 oz each
Kosher salt, as needed
6 oz Cippolini onions, in oil
8 oz wild mushrooms
4 tablespoons fig essence
4 oz demi glace
Steal This Recipe® Step by Step Instructions:
Season the steaks liberally with salt and cook to the desired degree of doneness.
While the steak cooks, place the Cippolini onions and the mushrooms in a hot sauté pan and begin to cook. Once the mushrooms begin to soften and give off moisture, add in the fig essence and toss to coat.
Arrange the onion/mushroom mixture on the center of the plate and place the filet over the top of the mixture.
Pour one ounce of the demi-glace around each steak, and serve.
Chef’s tips: Do not cook the mushrooms and onions too far in advance or it will destroy the texture.
Measure the fig essence carefully. If too much is used it will add an unwanted sweetness to the dish. 1 tablespoon per order is just enough to help caramelize the onions and mushrooms.
Grill the steaks over very hot coals.