Filet mignon with parmesan crust and asparagus fricassee
25
30
6
No
Ingredients
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 filet 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 butter simmer, add thyme and garlic. Brown filets mignons 4 minutes over each side. Oven bake 2 minutes. Remove from oven and cool down for 4 à 5 minutes, enough time to do the fricassee.
For the asparagus fricassee:
- 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:
Preparation
Side-by-side modeFor 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 butter simmer, add thyme and garlic. Brown filets mignons 4 minutes over each side. Oven bake 2 minutes. Remove from oven and cool down for 4 à 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:
For serving:
