The Bistrot’s Filet Mignon

with Green Pepper Sauce

The Bistrot’s Filet Mignon

with Green Pepper Sauce
Method
Serves 4
POTATO GRATIN

Spread melted butter along the bottom of a deep cooking tray to prevent the potatoes from sticking. Arrange the sliced potatoes in the tray.

Mix together the cream, milk and herbs and spices. Pour this mixture into the tray until all the potatoes are covered.

Place in the oven at 180°C for around 45 minutes.

GREEN PEPPER SAUCE

Place the red wine and thyme in a saucepan and heat. Bring it to a boil before adding the green pepper and beef stock.

Reduce the heat and stir until thick. Add butter to correct the consistency.

Add cooking cream into the mix. Stir over heat. Leave on low heat while you prepare the fillet steak. Check seasoning.

FILLET STEAK

Coat the tenderloin with butter, salt and pepper.

Grill in the oven for a duration matching your preference for rare, medium or well-done (3 minutes on each side for rare, 4 minutes for medium).

ASPARAGUS

Boil water to blanch asparagus for 1-2 minutes. Add a pinch of salt and coat the asparagus in butter. Grill in the oven before serving.

TO SERVE

Pour green pepper sauce over your beautifully cooked tenderloin. Serve asparagus and potato gratin on the side.

CHEF’S TIP: AVOID COOKING THE CREAM WITH GREEN PEPPER FOR TOO LONG – OTHERWISE, THE MIXTURE MAY BE TOO OILY.
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