L’Artisan: BBQ Filets Mignons
with Mushroom Garlic Bread & Maple-Dijon Side Salad
Cooking time
30 minutes
Servings
2/4
Calories
810 /serving
Can you filet coming in the air tonight? It’s almost summer, and these beefy cuts of filets mignons are destined for the outdoor grill (or the indoor grill pan). They’ll be tossed on the rack, along with hearty portobello mushrooms and colourful sweet peppers. The peppers pop into a salad dressed in a tasty maple-Dijon vinaigrette. The mushrooms go chop chop onto an upscale garlic butter bread that sees a baguettine finished on the barbecue in a foil wrap to seal in the flavours—enhanced with a flourish of fresh chives.
We will send you:
- 11oz Filets mignons
- 200g Mini sweet peppers
- 1 Bunch of chives (or garlic chives)
- 2 Garlic cloves
- 2 Portobello mushrooms
- 1 Head of lettuce
- 45ml Maple-Dijon vinaigrette
- 1 Parisian baguettine (or ciabatta roll)
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Barley, Milk, Mustard, Wheat
You will need:
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Aluminum foil
Microwave
BBQ (or sheet pan and grill pan)
Total Fat
44 g
Saturated Fat
17 g
Sodium
1410 mg
Total Carb
59 g
Sugars
6 g
Protein
49 g
Fibre
8 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Mince the garlic. Roughly chop the lettuce. Halve the baguettine lengthwise.
Grill the mushrooms & sweet peppers
In a large bowl, combine the mushrooms, sweet peppers, ⅓ of the garlic, a drizzle of oil, ½ the spices and S&P. Add to the BBQ (or to a grill pan heated on medium-high) and grill, 4 to 6 min. per side, until cooked through. Transfer to a cutting board to cool. Reserve the bowl and grill pan, if using.
Grill the filets mignons
Pat the filet mignons* dry with paper towel; season with the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated with a drizzle of oil on medium-high) and grill, 2 to 3 min. per side, until cooked as desired. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the mushroom garlic bread
Meanwhile, finely chop the mushrooms. Thinly slice the chives. In the reserved bowl, microwave 3 tbsp butter (double for 4 portions) and the remaining garlic, in 15 sec. increments, until melted. Add the mushrooms and S&P; stir well. Spread the baguettine with the mushroom butter. Wrap in aluminum foil and fold the edges over to seal. Place on the upper BBQ grates (or in the oven on a sheet pan) and grill, 4 to 5 min., until heated through. Remove from the BBQ (or oven) and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open). Garnish with the chives.
Make the salad
Thinly slice the sweet peppers into rounds, discarding the stems. In a second large bowl, combine the lettuce, sweet peppers and vinaigrette.
Plate your dish
Divide the filets mignons, mushroom garlic bread (slice on an angle beforehand if desired) and salad between your plates. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
