Filet Mignon with Red Wine-Mushroom Sauce
with mashed potatoes, parsley & cucumber salad- Zwaveldioxide en sulfiet
- Selderij
- May contain traces of allergens
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
200 g
Potatoes
½ piece
Garlic
125 g
Chestnut mushrooms
½ piece
Persian cucumber
30 g
Mesclun
5 g
Fresh curly parsley
(Contains: Selderij, May contain traces of allergens)
1 piece
Filet mignon
30 g
Red wine jus
(Contains: Zwaveldioxide en sulfiet)
Not included in your delivery
1.5 teaspoon
Mustard
1.5 tablespoon
[Plant-based] butter
1 tablespoon
Extra virgin olive oil
20 milliliters
Water for the sauce
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Take the steak out of the fridge and allow it to reach room temperature (see Tip).
- Boil plenty of water in a pot or saucepan for the potatoes.
- Wash or peel the potatoes and cut them into rough pieces.
Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking. Remove from the packaging and pat dry with kitchen paper.
- Boil the potatoes for 12 - 15 minutes, covered.
- Reserve some of the cooking liquid, then drain and set aside.
- Meanwhile, crush or mince the garlic and slice the mushrooms.
- In a salad bowl, combine the extra virgin olive oil with half of the white wine vinegar and a third of the mustard. Season to taste with salt and pepper.
- Melt a generous knob of butter in a frying pan over medium-high heat.
- When the pan is nice and hot, fry the steak for 1 - 3 minutes per side (see Tip).
- Remove from the pan and season with pepper, then allow to rest under aluminum foil.
Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.
- In the same pan, fry the mushrooms with the garlic for 4 - 6 minutes over medium-high heat.
- Add the red wine jus, the water for the sauce and a splash of milk.
- Allow to reduce over low heat until serving.
- Meanwhile, finely chop the parsley and slice the cucumber into crescents.
- Mash the potatoes with a knob of butter and a splash of milk, then stir in the parsley and the rest of the mustard.
- Season to taste with salt and pepper.
- Add the cucumber and the lettuce to the salad bowl, then toss well to combine with the dressing.
- Serve the mashed potatoes on plates.
- Slice the steak against the grain and serve alongside.
- Top with the mushroom sauce and serve the salad alongside.
