Filet mignon with parmesan crust and asparagus fricassee

Name: Filet mignon with parmesan crust and asparagus fricassee
Cook time: 30 min
Total time: 25 min
Yield: 6
Cuisine: Main meals
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

Author: Les Cultures de chez nous

Filet mignon en croûte de parmesan et fricassée d'asperges

Preparation	25
Baking	30
Portions	6
Freezing	No

Ingredients

Preparation

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. Keep fresh.
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.
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).
Set parmesan crust over each filets mignons. Oven bake 2 minutes.
Serve with asparagus fricassee.

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Filet mignon with parmesan crust and asparagus fricassee

Ingredients

This week's specials

Preparation

Chef's notes

Was it good?

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