L’Artisan: Seared Filets Mignons with Mushroom Pan Sauce
over Roasted Potatoes & Heirloom Tomato Salad
Cooking time
35 minutes
Servings
2/4
Calories
810 /serving
When filet mignon is on the menu, you don’t have to go far for a restaurant-level meal—so reserve your best table! Your kitchen is instantly kitted out when this primo cut of beef and classic accompaniments are in the house. That means yes to sizzling-hot roasted fingerling potatoes and a bold heirloom tomato salad sprinkled with garlicky toasted panko for texture. Not to mention a delectable pan sauce made with oyster mushrooms and fresh thyme for one last cheffy gesture.
We will send you:
- 11oz Filets mignons
- 450g Fingerling potatoes
- 115g Oyster mushrooms
- 1 Bunch of thyme
- 2 Garlic cloves
- 450g Heirloom tomatoes
- 30ml White balsamic vinegar
- 20g Panko
- 12g Beef demi-glace
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites, Wheat
You will need:
2 Medium pans
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
42 g
Saturated Fat
17 g
Sodium
1060 mg
Total Carb
66 g
Sugars
10 g
Protein
46 g
Fibre
9 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender. Keep warm.
Mise en place
Meanwhile, tear the mushrooms into bite-size pieces. Pick the thyme leaves off the stems; roughly chop the leaves. Mince the garlic. Cut the tomatoes into ½ inch wedges.
Cook the filets mignons
Pat the filets mignons dry with paper towel; season with ½ the remaining spices and S&P. In a medium 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, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the spiced panko
In a second medium pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium. Add ½ the garlic and ½ the thyme. Sauté, 30 sec. to 1 min., until fragrant. Add the panko and toast, stirring frequently, 2 to 3 min., until golden. Transfer to a bowl and season with the remaining spices and S&P.
Make the sauce
In the reserved pan, heat a generous drizzle of oil on medium-high. Add the mushrooms, and remaining garlic and thyme. Sauté, 3 to 4 min., until nicely browned; season with S&P. Add the demi-glace and ⅓ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 1 to 2 min., until slightly reduced. Add 2 tbsp butter (double for 4 portions); stir well.
Make the tomato salad & serve
In a medium bowl, combine the tomatoes, vinegar (start with ½), a drizzle of oil and S&P. Divide the potatoes and tomato salad between your plates. Top the potatoes with the filets mignons and spoon the sauce over. Sprinkle the tomato salad with the spiced panko. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
