Filet Mignon with Pesto Casarecce, Grana Padano & Basil
over arugula with caramelised mini Roma tomatoes- Gluten
- Tarwe
- Cashewnoten
- Melk (inclusief lactose)
- Ei
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Selderij
- Pinda's
- Noten
This filet mignon is restaurant-worthy! Don't forget to allow the meat to rest after cooking in order to make sure it's extra tender.
Ingredients
1 piece
Filet mignon
½ piece
Shallot
150 g
Mini Roma tomatoes
30 g
Arugula
90 g
Casarecce
(Contains: Gluten, May contain traces of allergens, Ei, Mosterd, Soja, Tarwe)
2.5 g
Fresh basil
(Contains: Selderij, May contain traces of allergens)
40 g
Green pesto
(Contains: Pinda's, Noten, May contain traces of allergens, Cashewnoten, Melk (inclusief lactose))
10 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Balsamic vinegar
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Boil plenty of salted water in a pot or saucepan.
- Take the filet mignon out of the fridge and allow it to reach room temperature.
- Chop the shallot and halve the tomatoes.
- Melt a generous knob of butter in a frying pan over high heat.
- When the butter is nice and hot, sear the filet mignon for 2 - 3 minutes per side (see Tip).
Tip: the exact cooking time depends on your oven. If you would prefer the beef to be less rare, roast it for at least six minutes or sear it a little longer in the frying pan.
- Transfer the filet mignon to an oven dish.
- Season with salt and pepper, then roast for 5 - 10 minutes.
- Meanwhile, boil the pasta for 10 - 12 minutes.
- Reserve some of the pasta water, then drain and set aside.
- Place the same frying pan over medium heat.
- Fry the shallot with the tomatoes for 4 - 5 minutes.
- Deglaze with the balsamic vinegar, then add the honey and cook for 1 more minute. Season to taste with salt and pepper.
- Meanwhile, roughly chop the basil.
- Stir the pesto into the pasta, along with a splash of pasta water as necessary.
- Season to taste with salt and pepper.
- Slice the filet mignon.
- Serve the arugula on deep plates. Top with the pasta, the tomatoes and the filet mignon.
- Garnish with the basil and the Grana Padano.
