Filets Mignons with Sautéed Premium Mushrooms
over Tarragon Yogurt Sauce
Cooking time
30 minutes
Servings
2/4
Calories
750 /serving
What a lovely, silky bed your filets mignons will sit on tonight. The tender, perfectly cooked strips of steak will marry with the flavours of the tarragon yogurt sauce, which will also elevate your roasted potatoes to whole new heights. To finish off this sophisticated plateful, you’ll sauté some delicate mushrooms with kale, shallots, garlic and a touch of lemon zest—just to set your taste buds tingling.
We will send you:
- 11oz Filets mignons
- 450g Potatoes
- 2 Garlic cloves
- 1 Lemon
- 1 Shallot (or onion)
- 1 Bunch of tarragon
- 1 Bunch of lacinato kale
- 250g Premium mushrooms
- 15ml White wine vinegar
- 100g Greek yogurt
- 10g Lemony Mustard spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac)
Contains: Milk, Mustard, Sulphites
You will need:
Large pan (non-stick if possible)
Zester
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
26 g
Saturated Fat
6 g
Sodium
980 mg
Total Carb
79 g
Sugars
12 g
Protein
59 g
Fibre
14 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, stirring halfway through, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
Mise en place
While the potatoes roast, zest and juice the lemon. Tear the mushrooms into medium pieces. Strip the kale leaves off the stems; thinly slice the leaves into ribbons, discarding the stems. Mince the garlic. Peel, halve and thinly slice the shallot. Pick the tarragon leaves off the stems; roughly chop the leaves, discarding the stems.
Cook the steaks
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the filets mignons dry with paper towel; season with ½ the remaining spice blend and S&P. Add the filets mignons* to the pan and cook, 3 to 4 minutes per side, until cooked as desired. Transfer the cooked filets to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the filets rest for 5 minutes before slicing them against the grain.
Sauté the vegetables
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the shallots, garlic and as much of the lemon zest as you’d like. Sauté, stirring, 1 to 2 minutes, until fragrant. Transfer ½ the aromatics to a bowl and set aside. To the pan of remaining aromatics, add the mushrooms and sauté, stirring occasionally, 3 to 4 minutes, until beginning to brown; season with all but a pinch of the remaining spice blend and S&P to taste. Add the kale and ½ the white wine vinegar. Sauté, stirring frequently, 1 to 2 minutes, until wilted.
Make the tarragon yogurt sauce
While the vegetables cook, in a small bowl, combine the yogurt, reserved aromatics, ⅔ of the tarragon (to taste), ½ tbsp lemon juice (to taste), the remaining vinegar and a drizzle of olive oil. Season with the remaining spice blend and S&P to taste. Stir thoroughly to combine.
Plate your dish
Divide the tarragon yogurt sauce between your plates, swooshing it on one side in a circular motion. Top with the filets mignons, vegetables and potatoes. Garnish with as much of the remaining tarragon as you’d like. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
