In the Kitchen: Filet of Beef with Spring Vegetables

In the kitchen, Discover Newport brings us Chef Matthew Reilly from Malt on Broadway to show us how to make their Filet of Beef with Spring Vegetables.


Filet of Beef


  • Salt and pepper and sear each side in a hot oiled pan on high heat
  • Bring to low flame and add aromatics with butter and baste.

For the Monte

  • 1 pound butter
  • 1/2 cup water
  • 2 lemons juiced
  • 1/4 bunch Thyme


  1. Bring water and lemon juice to a boil
  2. Slowly incorporate 1oz pieces of cold butter, whisking quickly
  3. Add thyme and allow to steep off heat


  • Turnips
  • Carrot
  • Swiss Chard
  • Cauliflower


  1. Blanch all vegetables shortly in hot salted boiling water
  2. Strain and shock in ice water

Beet Puree

  • 1 pound beets peeled

  • 2 shallots

  • 1 quart water

  • salt and pepper to taste


  1. Cut and peel beets to a large dice

  2. Peel and quarter shallots

  3. Combine with water over medium flame until beets are tender.

  4. Puree on high speed until smooth.