Filet Mignon in Garlicky Tarragon Butter with Brussels Sprouts
with Parmigiano Reggiano potato wedges & basil crème
Tarragon is a fragrant herb with a unique, slightly sweet flavour. It adds a fresh touch to salads, pairing well with citrus dressings, seafood or chicken, and creamy ingredients.
Tags:
Extra Veggies
•High Protein
Allergens:
Selderij
•Melk (inclusief lactose)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total30 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Filet mignon
200 g
Potatoes
150 g
Brussels sprouts
(Contains: Selderij)
½ piece
Red onion
½ piece
Romano pepper
2.5 g
Fresh tarragon
1 piece
Garlic
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
10 milliliters
Basil crème
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2960 kJ
Calories708 kcal
Fat35.4 g
Saturated Fat13.6 g
Carbohydrate55.7 g
Sugar10.2 g
Dietary Fiber12.4 g
Protein39.9 g
Cholesterol8.3 mg
Salt0.6 g
Potassium1061.5 mg
Calcium154.3 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole
•Wok or sautépan
•Tall-Sided Pan
•Aluminum Foil
Cooking Steps
1
- Take the steak out of the fridge and allow it to reach room temperature.
- Thoroughly wash the potatoes and then cut them into wedges.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the potato wedges for 18 - 22 minutes, seasoning with salt and pepper.
2
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat and fry the Brussels sprouts for 5 minutes.
- In the meantime, slice the onion into half rings and cut the Romano pepper into strips.
- Transfer both to the sprouts and fry for a further 6 - 9 minutes.
- Meanwhile, crush or mince the garlic and finely chop the tarragon.
3
- Melt a knob of butter in a frying pan over medium-high heat.
- When the butter 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 for at least 3 minutes under aluminum foil.
Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.
4
- Melt another knob of butter in the same pan over medium-high heat. Fry the garlic for 1 minute, then remove from the heat and stir in the tarragon.
- Serve everything on plates and grate the cheese directly over the wedges.
- Drizzle the vegetables with the basil crème and the steak with the tarragon butter.
