Filet Mignon with Pasta Pesto Rosso
with roasted mini Roma tomatoes and arugula
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Filet mignon
½ piece
Shallot
150 g
Mini Roma tomatoes
30 g
Arugula
90 g
Casarecce
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
2.5 g
Fresh basil
(May be present: Selderij)
40 g
Green pesto
(Contains: Cashewnoten, Melk (inclusief lactose) May be present: Pinda's, Noten)
10 g
Grana Padano flakes DOP
(Contains: Melk (inclusief lactose), Ei)
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 beef tenderloin out of the fridge and allow it to reach room temperature.
- Chop the shallot into thin rings.
- Halve the mini Roma tomatoes.
- Cook the casarecce for 10 - 12 minutes, reserve some pasta water, then drain and back to the pot.
- Meanwhile, melt a generous knob of butter in a frying pan over high heat. When the butter is nice and hot, sear the beef tenderloin for 2 - 3 minutes per side (see Tip).
- Transfer the meat to an oven dish, season with salt and pepper, and roast for 5 - 10 minutes in the oven.
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.
- Reheat the frying pan over medium heat, and fry the shallot and mini Roma tomatoes for 4 - 5 minutes.
- Deglaze with the black balsamic vinegar, add the honey and fry for another minute. Season with salt and pepper.
- When the pasta is done, mix it with the pesto and a splash of pasta water, as preferred. Season with salt and pepper.
- Divide the arugula over deep plates and top with the pasta pesto and the fried vegetables.
- Slice the beef tenderloin and serve on top.
- Garnish with the Grana Padano and tear the basil leaves over the dish.
