W46 - Ultra Premium Subscription - Cuisine: Asian - Filet Mignon
with Fried Thai Basil
Allergenen:
Gluten
•Tarwe
•Soja
•Melk (inclusief lactose)
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd25 minuten
oventijd20 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
1 stuk(s)
Tournedos
½ stuk(s)
Ui
15 gram
Witte miso
(Bevat: Gluten, Tarwe, Soja)
5 gram
Thais basilicum
1 stuk(s)
Portobello
100 gram
Spinazie
75 gram
Kookroom
(Bevat: Melk (inclusief lactose))
250 gram
Aardappelen
Zelf toevoegen
50 ml
Zoutarme paddenstoelen- of groentebouillon
1.5 el
Zonnebloemolie
½ el
[Plantaardige] roomboter
1 tl
Mosterd
naar smaak
Sambal
naar smaak
Peper en zout
naar smaak
[Zoutarme] sojasaus
1 tl
Rodewijnazijn
Instructies
1
- Take the steak out of the fridge and allow it to reach room temperature.
- Peel or thoroughly wash the potatoes and then cut into rough pieces.
- Transfer to a pot or saucepan and submerge with water, then boil the potatoes for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside.
- Finely chop the onion. Slice the portobello mushrooms.
- Prepare the stock.
2
- Heat a drizzle of sunflower oil in a pan and fry the portobello and onion for 4 – 5 minutes.
- Deglaze with red wine vinegar and add the stock. Stir in the miso and cooking cream.
- Bring to a boil, then let the sauce simmer on low heat for 2 - 3 minutes until slightly thickened.
3
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Pat the steak dry with kitchen paper and season with salt.
- When the pan is nice and hot, fry the steak for 1 - 3 minutes per side.
- Remove from the pan, season with pepper and allow to rest under aluminium foil.
- In the same frying pan, heat a drizzle of olive oil on high heat. Gradually add the spinach, tearing it directly into the pan and fry until it starts to wilt down.
4
- Mash the potatoes with a knob of butter, sambal and soy sauce to taste. Stir in the spinach.
- Cut the filet mignon against the grain. Finely chop the Thai basil.
- Serve the mash on plates, add the sauce next to it and top with the filet mignon.
- Garnish with the Thai basil.
