Award-winning Cafe Monarch serves up New Year's Eve dinner

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By Tami Hoey By Tami Hoey

SCOTTSDALE, Ariz. -- Looking for a unique and delicious meal to ring in the new year?  Cafe Monarch was just named to the top 100 Best Restaurants in America, thanks to OpenTable Diners' Choice Awards.

Cafe Monarch is offering a special New Year's Eve dinner on Dec. 31. It's a four-course dinner plus one glass of champagne.  It costs $100/person. 

The first seating is at 5:30 p.m., and the last seating is at 8:30 p.m.

The folks from Cafe Monarch joined us on Tuesday's Good Morning Arizona us to show us how to make fillet mignon, a popular dish for the holidays.

You know the food here will be good. Just last week, Cafe Monarch announced that it has been named a winner of OpenTable Diners' Choice Awards for the Top 100 Best Restaurants in America. The list of winners is derived from more than 5 million reviews submitted by OpenTable diners for more than 20,000 restaurants in all 50 states and the District of Columbia.

"We are extremely pleased by this acknowledgment from OpenTable diners," said owner Phillip Lewkowicz. "This is a family-owned-and-operated restaurant and we are proud to know that these diners thoroughly enjoyed their overall experience at Cafe Monarch and gave us such high marks."

"This year's Diners' Choice Award winners for Top 100 Best Restaurants in America are providing unforgettable dining experiences time and again, and we are thrilled to acknowledge their continuous pursuit of culinary excellence", says Caroline Potter, OpenTable Chief Dining Officer.

Based on feedback collected from OpenTable diners between December 1, 2013, and November 30, 2014, the 100 award-winning restaurants received the highest scores. For more information about all of the restaurants on this list, please visit

About Café Monarch
Café Monarch, in Scottsdale, Arizona, offers contemporary American cuisine in a fine dining, ultra-romantic setting. Located in Old Town Scottsdale, Cafe Monarch is locally owned and family operated. Café Monarch offers guests a seasonal, chef-inspired 4-course prix fixe menu, which changes every week. Quaint, charm, romance and warmth surrounds this true foodie destination. Café Monarch is open Tuesday-Friday for lunch between 11:00a.m. and 2:00p.m. and for dinner from 5:30 p.m. to 9:00 p.m. Café Monarch, is especially popular for special occasions.
Its candlelit courtyard is surrounded with vines, lanterns and bubbling fountains, which makes for a very romantic experience. The chef at Café Monarch is Branden Levine and is owned by Phillip and Christian Lewkowicz.

6934 E 1st Ave, Scottsdale, AZ 85251

Roasted Filet Mignon with Hedge Hog Mushroom Ragu, Leeks, French Lentils, Sherry Vinegar-Beef Jus

Serves 8-10 people


1-5 pound Beef Tenderloin, chain removed, cleaned

Salt and Black Pepper

Sherry Vinegar-Beef Jus

4 cups sherry vinegar

1 cup sugar

2 cups Veal Demi-Glace

Salt and Black Pepper to taste

Mushroom Ragu

3 Shallots, minced

4 Tbsp. unsalted butter

1 pound Hedge Hog mushrooms, cleaned

4 Leeks, white part only, julienned

2 cups dry French Lentils

2 tsp fresh Thyme leaves

2 quarts plus 2 cups low sodium chicken stock

Salt and Black Pepper to taste


Preheat oven to 400 degrees.

Place the sherry vinegar and one cup of sugar in a sauce pot over medium-high heat. Allow the vinegar to reduce to a syrup consistency. Add the veal demi and season with salt and pepper.

Place the lentils in a sauce pot with the two quarts of chicken stock. Bring to boil and cook for 20 minutes until the lentils are tender. Pour the lentils in a strainer and rinse under cold water.

Place a large sauté pan over high heat, add the butter and shallots and cook for one minute. Add the mushrooms and leeks cook for 5 minutes. Next add the 2 cups of chicken stock and lentils cooking for an additional 5 minutes, add the fresh thyme. Season the Ragù with salt and pepper to taste.

Season the beef tenderloin generously with salt and pepper. In a hot roasting pan, sear the beef tenderloin on all sides until browned. Place the tenderloin in the oven and cook for 20 minutes or until the internal temperature of the beef is 125 degrees. Remove the beef from the oven and allow resting for 10 minutes.

Place the lentils on a large serving plate. Slice the beef in 1/2 inch slices and arrange over the lentils. Spoon the demi over the beef or in a sauce vessel.