Filet mignon with parmesan crust and asparagus fricassee
25
30
6
No
Ingredients
For the parmesan crust:
- 65 ml (1/4 cup) of salted butter at room temperature
- 30 ml (2 tablespoons) of finely chopped French shallot
- 90 ml (6 tablespoons) of grated parmesan
- 16 ml (2 tablespoons) of steak seasoning
For the filet mignons:
- 6 filets mignons of 160 g (5 1/2 oz) each
- 30 ml (2 tablespoons) of olive oil
- 30 ml (2 tablespoons) of butter
- 2 thyme branches
- 4 garlic cloves
- Salt and pepper, up to taste
For the asparagus fricassee:
- 30 ml (2 tablespoons) of olive oil
- 500 ml (2 cups) of mushrooms of your choice
- 10 creamer potatoes, blanched or sliced in two
- 30 ml (2 tablespoons) of salted butter
- 2 green asparagus bouquets
- 125 ml (1/2 cup) of demi-glace sauce
- 1/2 of harshly chopped parsley bouquets
- 2 minced garlic cloves
- 2 finely chopped grey shallots
- Zest of 1 large lemon
- Salt and pepper, up to taste
For serving:
Preparation
Side-by-side mode
For the parmesan crust:
- In a bowl, mix all ingredients. Mince preparation between two sheets of parchment paper to obtain a thickness of 5 mm. Keep fresh.
For the filets mignons:
- Set filets mignons out of the refrigerator at least 10 minutes before baking. Preheat oven at 180°C (350°F).
- Heat a pan at medium high heat. Set oil and butter in the pan. When the butter simmers, add thyme and garlic. Brown filet mignons for 4 minutes on each side. Oven bake for 2 minutes. Remove from oven and cool down for 4 to 5 minutes, enough time to do the fricassee.
For the asparagus fricasee:
- In a pan, heat oil at high heat. Add mushrooms and cook 4 minutes. Add potatoes and continue cooking 5 minutes. Add butter and melt. Add asparagus and cook 2 minutes. Deglaze with demi-glace sauce. Remove pan from heat and add remaining ingredients. Mix and rectify seasoning. Set aside.
For serving:
- Preheat oven to 450°F (230°C).
- Set parmesan crust over each filet mignon. Oven bake for 2 minutes.
- Serve with asparagus fricassee.
