Bistro 82 named Best Oakland County Restaurant

Metro Times' biggest and most anticipated issue of the year hits newsstands this week. It names Bistro 82 Best Oakland County Restaurant.

Chef Derik Watson and Scott Sadoff, Bistro 82's Director of Operations, joined us on The Nine to tell us more about the restaurant, and show us how to prepare one of their dishes. You can find their filet mignon recipe below.

Bistro 82 is on Lafayette Avenue in Royal Oak. For more information on the restaurant, visit

8 oz. Filet Mignon
au poivre, truffle potato espuma, mushroom duxelle, broccolini (gluten free)

1- 8oz center cut filet
2 tbsp Mushroom duxell
3 oz potato espuma
1/2 bunch broccolini
1 tsp each minced shallots and garlic
2 oz sauce Au poivre
1/2 c crushed black pepper
Salt to taste

Potato Espuma

3 russet potatoes
1/4 lb butter
3 c heavy cream
2 tbsp truffle oil
Salt to taste
White pepper to taste

Peal and cut potatoes into large dice. Place in a pot and cover with cold salted water. Bring water to a boil and reduce to a simmer. Cook potatoes until tender and drain. Rice potatoes into a large mixing bowl adding cold butter as you go. Once potatoes are riced with butter, whisk in warm heavy cream, truffle oil and season to taste with salt and pepper. Add to whip cream canister and charge.

Sauce Au poivre

1 qt brown stock
1 c chopped button mushrooms
2 tbsp minced garlic
2 tbsp minced shallot
1 c cream
1/4 cup brandy
3 tbsp Dijon mustard
2 tbsp canola oil

Heat medium pot over medium heat. Add mushrooms, garlic, shallot and sauté until golden brown. Once golden brown, deglaze with brandy. Add stock and cream, reduce by half. Once reduced pass through a chinoise and whisk in mustard.

Mushroom Duxell

2 c sliced button mushrooms
1 tbsp minced garlic
1 tbsp minced shallot
2 tbsp canola oil
1 tbsp butter
1/4 c cream

Heat med sauté pan over med heat. Add canola oil and mushrooms. Cook for 2-3 min. Add garlic, shallot, butter and cook for 2-3 more minutes until mushrooms are fully cooked. After mushrooms are cooked place in food processor and add cream. Process until mushrooms for a paste. Season with salt and pepper.


Heat cast iron pan over med high heat. Roll exterior of filet in peppercorns and season with salt. Add 1-2 tbsp canola oil to pan and sear filet 2-5 min on each side or until desired temp stirs is achieved. While filet is cooking heat sauté pan over med heat. Add broccolini, garlic, shallot. Deglaze with chicken stock and add one that butter. Season to taste. To build your plate place 2-3 oz espuma on plate with broccolini on top. Place filet on broccolini add spoonful of duxell and ladle 2 oz of sauce over steak.