Filets Mignons with Burst Tomato Pan Sauce
Porcini-Parmigiano Toast, Roasted Broccoli & Shallots
Cooking time
30 minutes
Servings
2/4
Calories
810 /serving
How are you filet about a special steak supper this week? We are feeling very good about it, knowing that these wondrously tender filets mignons are showcased with some original accompaniments. Lay out the seared beef in slices with an eye-popping pan sauce of burst cherry tomatoes, fresh thyme and garlic. On the side, there’s roasted broccoli and shallots along with some top of the line toast: baguettine topped with a mixture of garlic, reconstituted porcini mushrooms and Parmigiano Reggiano. Garlic bread never felt so gourmet!
We will send you:
- 11oz Filets mignons
- 140g Cherry tomatoes
- 2 Garlic cloves
- 2 Shallots (or onions)
- 1 Bunch of thyme
- 1 Head of broccoli
- 7g Dried porcini mushrooms
- 25g Parmigiano Reggiano (contains rennet)
- 1 Parisian baguettine
- 8g Gentle Fennel spices (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley)
Contains: Milk, Wheat, Barley
You will need:
Small pot (or kettle)
Large pan
Peeler
2 Sheet pans
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Small heatproof bowl
Parchment paper
Microwave
Total Fat
39 g
Saturated Fat
18 g
Sodium
1290 mg
Total Carb
66 g
Sugars
10 g
Protein
53 g
Fibre
8 g
Preparation
Roast the broccoli & shallots
Preheat the oven to 450°F. Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. Peel and halve the shallots; cut into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender.
Rehydrate the mushrooms
Meanwhile, using a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a small heatproof bowl, combine the mushrooms and boiling water. Set aside to rehydrate for 5 min. Finely chop the mushrooms, reserving ¼ cup of the liquid (double for 4 portions).
Cook the filets mignons
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the filets mignons* dry with paper towel; season with S&P. Cook, 2 to 3 min. per side, until cooked as desired. Transfer to a cutting board and reserve the pan. Let rest for 5 min. before slicing against the grain. Once sliced, season with S&P.
Make the toast
Meanwhile, mince the garlic. In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add the mushrooms, ½ the garlic and S&P; stir well. Halve the baguettine lengthwise. On a second lined sheet pan, drizzle the baguettine, cut-sides up, with the mushroom-garlic butter. Sprinkle with the cheese. Toast in the oven, 5 to 7 min., until golden brown and crunchy. Transfer to a cutting board and slice crosswise on an angle. Set aside in a warm spot.
Make the sauce
Pick the thyme leaves off the stems; roughly chop the leaves. In the reserved pan, heat a drizzle of oil on medium-high. Add the tomatoes, thyme, remaining garlic, remaining spices and S&P. Sauté, 2 to 3 min., until the tomatoes turn bright red and begin to burst. Add the reserved mushroom liquid and cook, stirring occasionally, 2 to 3 min., until slightly reduced. Add 1 tbsp butter (double for 4 portions) and cook, stirring occasionally, 30 sec., until melted.
Plate your dish
Divide the broccoli, shallots and filets mignons between your plates. Top the filets mignons with the sauce. Serve the toast on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
