Ingredients
- 2 bags of mashed potatoes Épurée
- Approximately 650g of cleaned filet mignon
- 5-6 sprigs of thyme
- Canola oil
- 200 gr butter
- 3-4 cloves of garlic
- Veal glaze or pepper sauce finally, sauce of your choice
- 600 g of fine green beans or vegetables of your choice
- 100 gr of arugula
- 35 gr of parmesan shavings
- 20 g pickled red onions or pickled vegetables
- Olive oil
- Salt and pepper
Preparation
- Heat a skillet hot to sear the meat, while seasoning the meat well on both sides. Add a drizzle of canola oil.
- Turn oven on to 400°F.
- Place the meat, after a few minutes, add the butter, thyme and garlic.
- Use a serving spoon to moisten the tenderloin with the butter, canola oil, thyme and garlic mixture. (give it some love)
- Once well coloured on all sides, place the meat on a baking sheet to finish cooking in the oven or on the BBQ. For rare, the temperature in the middle should be between 55°C and 60°C. Cover with aluminum foil and let rest.
- In the meantime, start a pot of hot salted water to cook the beans. Prepare an ice water to put the beans and stop the cooking to keep a nice color, once the beans Al dente.
- Reheat the sauce and Épurée potatoes
- Mix all the salad ingredients except the olive oil, salt and pepper in a mixing bowl. Add when ready.
- Reheat beans in butter and water (glazed beans), season once the water has evaporated and the beans are hot.
Raise the plate and BON APPÉTIT !
