Ingredients

  • Parmesan crust:
  • 65 ml 91/4 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
  • Filet mignon:
  • 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
  • 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
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Preparation

  • Parmesan crust:
  • In a bowl, mix all ingredients. Mince preparation between two sheets of parchment paper to obtain a thickness of 5 mm. Set at cool.
  • Filets mignons:
  • Get out of the refrigerator filets mignons 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 foam, add thyme and garlic. Brown filets mignons 4 minutes each side. Oven bake 2 minutes. Remove from oven and let cool for 4 à 5 minutes, times to do a fricassee.
  • 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.
  • Service:
  • Preheat oven at 230°C (450°F).
  • Lay parmesan crust on each filets mignons. Oven bake 2 minutes.
  • Serve with asparagus fricassee.

Chef's notes

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