FILET MIGNON, CRÈME DE CHIMICHURRI
Serves 1
Directions
- 1Recover and finely chop one red onion.
- 2Chop the wild garlic roughly (or a small clove of garlic if not available).
- 3Chop the parsley roughly.
- 4Combine the chopped red onion, wild garlic (or garlic), and parsley in a bowl.
- 5Add Espelette pepper, fleur de sel, and olive oil to the bowl and mix to create a chimichurri-like sauce.
- 6Set the sauce aside.
- 7Slice the filet mignon (veal or pork) into approximately 2 cm thick pieces.
- 8Season the filet mignon slices with salt and pepper.
- 9Sear the filet mignon slices in a hot pan for about 30 seconds on each side.
- 10Remove the seared filet mignon from the pan.
- 11In the same pan, sauté some small lardons.
- 12Add the chimichurri-style condiments (the reserved sauce) to the pan with the lardons.
- 13Sauté the condiments for 1 to 2 minutes.
- 14Add cream to the pan and let it reduce slightly until it is well thickened.
- 15Return the filet mignon to the pan and finish cooking for 1 to 2 minutes in the cream sauce.
Ingredients
- 1 filet mignon
- 1 red onion
- 15 g parsley
- 15 g wild garlic or garlic clove
- 1 c. à c. Espelette pepper
- 2 c. à s. olive oil
- 20 cl liquid cream
- salt
- pepper
Equipment
panbowl
Tips
- Do not hesitate to sear the meat well for the sauce.
- Adding small touches of condiment at the end provides a kick.
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