Filet Mignon with Provençal Ragout & Pine Nuts
with Parmigiano Reggiano risotto & basilCalories
:
886 kcalProtein
:
42.8g proteinDifficulty
:
EasyAllergens:
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Recipe Developer Chiara: "This dish is a refined twist on the French classic ratatouille. Colorful vegetables are simmered with seasonings. You then serve them on a creamy risotto, topped with a tender filet mignon. Italy and France in one dish!"
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Filet mignon
75 g
Risotto rice
1 piece
Garlic
½ piece
Onion
½ piece
Eggplant
½ piece
Romano pepper
½ piece
Courgette
½
Tomato paste
½ sachet(s)
Hello Provence
2.5 g
Fresh basil
(Contains: Selderij, May contain traces of allergens)
5 g
Pine nuts
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
450 milliliters
Low sodium beef stock
½ tablespoon
White wine vinegar
1 tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3707 kJ
Calories886 kcal
Fat42.7 g
Saturated Fat18.5 g
Carbohydrate84.2 g
Sugar17.4 g
Dietary Fiber7 g
Protein42.8 g
Cholesterol8.3 mg
Salt2.2 g
Potassium581.8 mg
Calcium180.5 mg
Iron1.9 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
•Baking Sheet with Baking Paper
•Tall-Sided Pan
•Aluminum Foil
•Paper Towel
Cooking Steps
1
- Take the steak out of the fridge and allow it to reach room temperature. Preheat the oven to 200°C.
- Prepare the stock. Chop the onion and crush or mince the garlic.
- Melt a knob of butter in a deep frying pan over medium-high heat and fry the onion with half of the garlic for 1 minute.
- Stir in the risotto rice and toast the grains for 1 minute.
2
- Deglaze with the white wine vinegar. Set aside 50ml stock per person, then add the rest to the risotto, one ladle at a time.
- Allow the stock to slowly incorporate, stirring regularly.
- The risotto is done when the rice is soft but still al dente. This should take around 18 - 20 minutes.
- Add extra water and cook longer if you’d prefer the risotto to be less al dente.
3
- Dice the eggplant, the Romano pepper and the courgette.
- Transfer all three to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Roast for 17 - 19 minutes.
- Heat a clean frying pan over high heat and toast the pine nuts until golden-brown, then remove from the pan and set aside.
4
- Melt a knob of butter in the same pan over medium-high heat.
- Pat the steak dry with kitchen paper and season with salt.
- When the butter is nice and hot, fry the steak for 1 - 3 minutes per side.
- Season with pepper, then remove from the pan and allow to rest under aluminum foil.
5
- Heat a drizzle of olive oil in the same pan over medium-high heat and fry the rest of the garlic for 1 - 2 minutes.
- Add the tomato paste and fry for 1 more minute.
- Deglaze with the balsamic vinegar and pour in the reserved stock.
- Add the roasted vegetables and the Hello Provence, then bring to a boil and allow to simmer for 4 - 5 minutes.
6
- Grate the Parmigiano Reggiano directly into the risotto and stir in a knob of butter. Season to taste with salt and pepper.
- Finely chop the basil. Slice the steak against the grain.
- Serve the risotto on plates, topped with the vegetable ragout and the steak.
- Garnish with the basil and the pine nuts.
