Filet Napoleon - cooking recipe

Ingredients

8 ounces filet mignon
3 ounces demi-glace
1 sliced portabella mushroom
4 destemmed shiitake mushrooms
4 porcini mushrooms
1 ounce marinara sauce
1 potato cake
2 slices tomatoes, seasoned with olive oil,salt,pepper and oregano
1/2 fennel bulb, caramelized
2 tablespoons olive oil
salt
pepper
1 sprig rosemary
1/2 cup merlot
1 tablespoon butter

Preparation

Season filet with salt and pepper.
Heat 1 tblsp olive oil in saute pan.
Sear filet on both sides approximately 2 minutes each.
Finish in pre-heated 350 degree oven until desired doneness.
In another pan, heat oil and saute sliced fennel until brown on all sides.
Remove and reserve.
Add mushrooms to pan and saute until soft.
Add merlot and deglaze pan.
Add demi-glace and heat to a boil.
Turn off heat and swirl in butter.
Adjust seasonings.
place potato cake in center of plate.
Slice filet into three portions.
Layer one piece on potato cake.
Top with with sliced, grilled tomato and fennel.
Repeat steps and top with last piece of filet.
Spear with rosemary sprig.
Laddle sauce around edge of plate.