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Main Dish

Charcoaled filet of beef and shrimp

Richard Slusarz
Grand Hyatt, San Francisco

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4 oz. beef tenderloin
16-20 raw shrimp
3 oz. braising greens
3 oz. matchstick sweet potatoes
Bruschetta Mix:
1 medium Roma tomato, finely chopped
1 tsp. chopped garlic
3 leaves basil chiffonade
1 tbsp. chopped Italian parsley
2 oz. olive oil
2 tbsp. balsamic vinegar
Salt and pepper, to taste


Saute braising greens and set aside; keep warm (you can use spinach, mustard, kale, arugula, collard, chard or a combination).

Deep fry matchstick sweet potatoes (sweet potatoes cut to matchstick size) till crisp and set aside.

Mix together all ingredients for the bruschetta mix; season to taste with salt and pepper and set aside.

Grill prawns, which have been marinated in fresh herbs, garlic and olive oil.

Grill filet mignon to desired degree of doneness. (Medium-rare is best)

Assemble plate and serve.

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