Filet Mignon with Truffle Butter
with fries, mushrooms & spinach- Melk (inclusief lactose)
Did you know that Parmigiano Reggiano gets its name from where it is produced? Namely the Italian provinces of Parma and Reggio Emilia.
Ingredients
1 piece
Filet mignon
250 g
French fries
½ piece
Garlic
½ piece
Onion
90 g
Pre-cut mushroom mix
100 g
Spinach
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
8 milliliters
Truffle-style olive oil
Not included in your delivery
2 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Take the filet mignon out of the fridge (see Tip). Transfer half of the butter to a small bowl and then set both aside to reach room temperature. Transfer the fries to a parchment-lined baking sheet and bake in the oven for 20 - 25 minutes or until golden-brown, tossing halfway.
Tip: for the best result, take the filet mignon out of the fridge 30 - 60 minutes before you start cooking. Remove from the packaging.
Crush or mince the garlic and chop the onion. Cut any larger mushrooms into smaller pieces. Grate the Parmigiano Reggiano.
When the fries have 15 minutes left, heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion with the garlic and mushrooms for 4 - 6 minutes. Stir in the spinach and fry for 2 - 3 more minutes or until wilted and reduced. Season to taste with salt and pepper.
Melt the rest of the butter in a frying pan over high heat. When the pan is nice and hot, fry the the filet mignon for 1 - 3 minutes per side, then remove from the pan and set aside under aluminium foil (see Tip).
Tip: fry the filet mignon for more or less time as preferred, depending on how rare you'd like it.
Combine the truffle-style oil with the reserved butter. Season to taste with pepper.
Serve the fries on plates and scatter over the Parmigiano Reggiano. Serve with the mayonnaise. Slice the filet mignon against the grain and top with the truffle butter. Serve the mushrooms and spinach alongside.
