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Filet Mignon with Potato Wedges

Name: Filet Mignon with Potato Wedges with mushrooms & mesclun salad
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 500 g Potatoes; 1 piece Red onion; 250 g Mushrooms; 1 piece Tomato; 40 g Mesclun; 2 piece Filet mignon; 1 sprig Fresh rosemary; 1 tablespoon Extra virgin olive oil; 1 tablespoon Sunflower oil; 2 teaspoon Honey [or plant-based alternative]; 2 teaspoon Mustard; 1 tablespoon White wine vinegar; 1 tablespoon [Plant-based] butter; to taste Salt and pepper

with mushrooms & mesclun salad

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Calories

596 kcal

Protein

38.1g protein

Total

35 minutes

Difficulty

Medium

Calorie Smart

High Protein

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

250 g

Potatoes

½ piece

Red onion

125 g

Mushrooms

½ piece

Tomato

20 g

Mesclun

1 piece

Filet mignon

½ sprig

Fresh rosemary

Not included in your delivery

½ tablespoon

Extra virgin olive oil

½ tablespoon

Sunflower oil

1 teaspoon

Honey [or plant-based alternative]

1 teaspoon

Mustard

½ tablespoon

White wine vinegar

½ tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2492 kJ

Calories596 kcal

Fat22 g

Saturated Fat6.8 g

Carbohydrate65 g

Sugar12.7 g

Dietary Fiber9.7 g

Protein38.1 g

Salt0.4 g

Potassium1774.6 mg

Calcium44.9 mg

Iron1.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Take the steak out of the fridge and allow it to reach room temperature (see Tip).

Tip: for the best result, do this 30 - 60 minutes before you start cooking.

Thoroughly wash the potatoes and cut them into wedges.
Slice the onion into half rings.
Discard the rosemary stalks and roughly chop the leaves.

Did you know... the potatoes in this recipe contain copper, a mineral that supports the immune system.

Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat.
Fry the potato wedges with the rosemary for 20 - 25 minutes, covered, tossing regularly.
Remove the lid and season to taste with salt and pepper, then continue frying for 10 more minutes until done.
Meanwhile, slice the mushrooms.

Air Fryer Option: drizzle the potatoes with oil and fry for 15 - 25 minutes at 200°C. Shake halfway and avoid overcrowding the basket.

Melt a small knob of butter in a frying pan over medium-high heat.
Fry the onion with the mushrooms for 7 - 9 minutes, seasoning to taste with salt and pepper.

Pat the steak dry with kitchen paper and season with salt.
Melt a small knob of butter in another frying pan over medium-high heat.
When the pan is nice and hot, fry the steak for 1 - 3 minutes per side.
Remove from the pan and season with pepper, then allow to rest under aluminum foil.

Cut the tomato into wedges.
In a salad bowl, combine the extra virgin olive oil with the white wine vinegar, the honey and the mustard. Season to taste with salt and pepper. Add the mesclun and tomato, then toss well to combine with the dressing.
Serve the potato wedges on plates with everything else alongside.