Filet Mignon with Miso Portobello Sauce & Potato-Spinach Mash
with Thai BasilCalories
:
775 kcalProtein
:
42.4g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Gluten
- Tarwe
- Soja
- Melk (inclusief lactose)
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Filet mignon
½ piece
Onion
15 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
5 g
Thai basil
1 piece
Portobello mushroom
100 g
Spinach
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
250 g
Potatoes
Not included in your delivery
50 milliliters
Low sodium mushroom or vegetable stock
1.5 tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
1 teaspoon
Mustard
to taste
Sambal
to taste
Salt and pepper
to taste
[Reduced salt] soy sauce
1 teaspoon
Red wine vinegar
Nutrition Values
Energy (kJ)3244 kJ
Calories775 kcal
Fat40.1 g
Saturated Fat15 g
Carbohydrate64 g
Sugar9.8 g
Dietary Fiber9.5 g
Protein42.4 g
Salt2.2 g
Potassium1987 mg
Calcium135.4 mg
Iron3.1 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.
Cooking Steps
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.
