Filet Mignon with Potato Gratin
with cranberry chutney & a cherry tomato salad
This filet mignon is restaurant-worthy! Don't forget to allow the meat to rest after cooking in order to make sure it's extra tender.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potato gratin
(Contains Egg, Milk)
20 g
Cranberry chutney
½ piece
Shallot
25 g
Radicchio & romaine
65 g
Red cherry tomatoes
1 piece
Filet mignon
Not included in your delivery
¼ tablespoon
Balsamic vinegar
1.5 tablespoon
[Plant-based] butter
½ tablespoon
Extra virgin olive oil
1 teaspoon
White wine vinegar
¼ tablespoon
Mustard
½ teaspoon
Honey [or plant-based alternative]
2 tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Take the filet mignon out of the fridge and allow it to reach room temperature (see Tip). Discard the plastic from the potato gratin and bake in the oven for 20 minutes or until golden-brown.
Tip: for the best result, take the filet mignon out of the fridge 30 - 60 minutes before you start cooking. Be sure to remove it from the packaging.
Pat the filet mignon dry with kitchen paper. Chop the shallot into crescents and halve the cherry tomatoes.
Did you know... cherry tomatoes contain more beta-carotene than regular tomatoes. This is an antioxidant that helps protect the body against tissue damage and ageing.
Melt a generous knob of butter in a frying pan over high heat. When the butter is nice and hot, fry the filet mignon for 1 - 3 minutes per side (see Tip). Remove from the pan and season to taste with salt and pepper, then allow to rest under aluminium foil.
Tip: fry the filet mignon for more or less time as preferred, depending on how rare you'd like it.
In the same pan, fry the shallot over medium-high heat for 2 - 3 minutes or until soft. Stir in the cranberry chutney, balsamic vinegar and water (see pantry for amount). Allow to reduce gently for 2 minutes, then turn off the heat and stir in a knob of butter. Season to taste with salt and pepper.
In a salad bowl, combine the extra virgin olive oil with the mustard, white wine vinegar and honey. Season the dressing to taste with salt and pepper, then transfer the cherry tomatoes and lettuce to the bowl and toss well to combine.
Slice the filet mignon against the grain and top with the balsamic cranberry jus. Serve the potato gratin and salad alongside.