L’Artisan: Filets Mignons
with Mushroom Garlic Bread & Maple-Dijon Side Salad
Cooking time
30 minutes
Servings
2/4
Calories
750 /serving
Can you filet coming in the air tonight? Fall is here and these beefy cuts of filets mignons are destined for a chic and cozy soirée. They’ll be seared on the stovetop, while hearty portobello mushrooms and colourful sweet peppers roast to tenderness. 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 ciabatta roll get oven-hot 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 Boston lettuce
- 45ml Maple-Dijon vinaigrette
- 1 Ciabatta roll (or Parisian baguettine)
- 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)
Parchment paper
Microwave
2 Sheet pans
Large pan
Total Fat
45 g
Saturated Fat
17 g
Sodium
1340 mg
Total Carb
43 g
Sugars
6 g
Protein
45 g
Fibre
5 g
Preparation
Mise en place
Preheat the oven to 450°F. Mince the garlic. Separate the lettuce leaves; tear the leaves. Halve the ciabatta lengthwise.
Roast the mushrooms & sweet peppers
On a lined sheet pan, toss the mushrooms and sweet peppers with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 8 to 12 min., until tender and browned. In the final 2 min., add ⅓ of the garlic. Transfer to a cutting board to cool.
Cook the filets mignons
Meanwhile, pat the filet mignons dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the filets mignons* and cook, 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 a medium 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. Arrange the ciabatta on a second lined sheet pan. Spread with the mushroom butter and bake, 4 to 5 min., until warmed through. Garnish with the chives.
Make the salad
Thinly slice the sweet peppers crosswise, discarding the stems. In a 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.
