Filet mignon deluxe met aardappelpuree en knoflookjus
met frisse radijsjessalade en spekjes
Met deze filet mignon haal je het restaurant bij jou in huis. Vergeet het vlees niet eerst te laten rusten voor je het aansnijdt - daar wordt het malser van.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Filet mignon
½ piece
Garlic
½ piece
Onion
2.5 g
Fresh chives
(May be present Celery)
25 g
Radicchio & romaine
1 piece
Tomato
½ bunch
Radish
10 g
Capers
15 g
Crispy fried onions
(Contains Wheat May be present Sesame, Gluten, Peanuts, Tree nuts)
250 g
Potatoes
Not included in your delivery
1 teaspoon
Mustard
2 tablespoon
[Plant-based] butter
½ tablespoon
White wine vinegar
1 teaspoon
Honey [or plant-based alternative]
½ tablespoon
Extra virgin olive oil
¼ piece
Low sodium beef stock cube
to taste
Salt and pepper
½ tablespoon
Olive oil
Nutrition Values
Utensils
Cooking Steps
Take the filet mignon out of the fridge and season both sides with salt and pepper, then set aside and allow to reach room temperature. Wash the potatoes and cut them into wedges, then transfer to a deep frying pan and add the water (see pantry for amount).
Tip: for the best result, take the filet mignon out of the fridge 30 - 60 minutes before you start cooking.
Cover with the lid and allow to steam for 12 - 15 minutes over medium-high heat, then drain if necessary. Add the olive oil and fry for 5 - 7 minutes until done, seasoning to taste with salt and pepper. Chop the onion and crush or mince the garlic. Finely chop the chives. Cut the tomato into wedges. Discard the radish leaves and then quarter the radishes.
In a salad bowl, combine the extra virgin olive oil with the white wine vinegar, the mustard and the honey. Stir in the onion and the capers, then season to taste with salt and pepper.
Melt the butter in a frying pan over medium-high heat. When the butter turns lightly golden-brown, fry the filet mignon for 1 - 3 minutes per side, or longer if preferred (see Tip). Remove from the pan and allow to rest under aluminium foil for at least 3 minutes.
Tip: to add more flavour, add an extra knob of butter to the pan and baste the filet mignon continuously as you fry it.
Fry the garlic in the same pan for 1 minute until golden-brown. Add 1 tbsp water per person, then crumble in the stock cube (see pantry for amount). Mix well, then allow to reduce for 1 minute over a low heat so as to make a jus.
To the salad bowl, add the lettuce mix, radish and tomatoes, then toss well to combine with the dressing. Slice the filet mignon against the grain, then serve on plates and top with the jus. Serve the potato wedges and salad alongside. Garnish with the crispy onions.