Filet Mignon with Garlic-Parsley Potatoes
with little gem salad & cherry tomatoes- Selderij
- May contain traces of allergens
The Roseval potato is a young type of potato from Brittany in France. Leaving the peel on the potato maintains its loved flavour and nice colour. Truly restaurant worthy!
Ingredients
1 piece
Filet mignon
1 piece
Garlic
250 g
Waxy red potatoes
2.5 g
Fresh curly parsley
(May be present: Selderij)
½ piece
Red onion
1 piece
Little gem
125 g
Red cherry tomatoes
Not included in your delivery
1 tablespoon
Olive oil
¾ tablespoon
Mustard
1 teaspoon
White wine vinegar
1 tablespoon
[Plant-based] butter
25 milliliters
Water for the sauce
1 tablespoon
[Plant-based] mayonnaise
1 teaspoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Take the filet mignon out of the fridge and allow it to reach room temperature. Crush or mince the garlic. Wash the potatoes and cut into wedges.
Transfer the wedges and garlic to a bowl. Drizzle with olive oil and season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and bake in the oven for 25 - 35 minutes, tossing halfway. Chop the parsley in the meantime.
Finely chop the onion and halve the cherry tomatoes. Separate the lettuce leaves, leaving them whole. In a salad bowl, combine the extra virgin olive oil with the white wine vinegar and the onion, along with two-thirds of the mustard. Season to taste with salt and pepper, then add the lettuce and tomatoes and toss well to combine.
Pat the filet mignon dry with kitchen paper and season with salt and pepper. When the wedges have 10 minutes left, melt the butter in a frying pan over high heat. When the butter is lightly browned, fry the filet mignon for 1 - 3 minutes per side (per side). Remove from the pan and allow to rest under aluminium foil for at least 3 minutes.
Tip: if you want to add more flavour, add some extra butter while frying and baste the steak continuously.
Add the rest of the mustard to the same frying pan and pour in the water (see pantry for amount). Mix well and season to taste with salt and pepper, then allow to reduce as preferred.
Toss the parsley with the wedges and then serve with the mayonnaise alongside. Slice the filet mignon and serve alongside (see Tip). Top the filet mignon with the mustard sauce. Serve with the salad.
Tip: slice the filet mignon against the grain. To do this, look closely and you should see lines running across the surface of the meat. Position the filet mignon so that the lines are horizontal and then slice through the lines vertically. This ensures a more tender bite.
