Filet Mignon Sauce Dijon
Serves 2
Directions
- 1Peel and chop sweet potatoes into large chunks.
- 2Place potatoes in a large pot, cover with 2 liters of water, and add 20g of salt.
- 3Preheat the oven to 200°C.
- 4Finely mince the shallots.
- 5Heat oil in a pan, sear the filet mignon on all sides, season with salt and pepper, then transfer to the oven.
- 6Mash the cooked sweet potatoes in a pot with 4 tablespoons of butter, then whisk in hot cream and pepper until smooth.
- 7Remove the meat from the oven after 10 minutes, season with pepper, and return to the oven for another 10 minutes.
- 8Remove meat from the pan and let it rest covered.
- 9In the same pan used for the meat, melt a knob of butter and sauté the shallots.
- 10Deglaze the pan with white wine and reduce.
- 11Add pork stock and simmer to reduce.
- 12Stir in cream, continue to reduce, season with pepper, then whisk in the Dijon mustard.
- 13Slice the filet mignon and serve with the sweet potato puree, topped with the sauce and parsley.
Ingredients
- 1 whole sweet potato
- 2 liter water
- 20 g salt
- 2 whole shallot
- 1 drop oil
- 2 whole filet mignon
- 4 tbsp butter
- 100 ml heavy cream
- 100 ml white wine
- 100 ml pork stock
- 3 tbsp dijon mustard
- black pepper (optional)
- sprig parsley (optional)
