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> Fillet Mignon with Cafe de Paris Butter
Fillet Mignon with Cafe de Paris Butter
Recipe By:
DON Smallgoods
isdonisgood.com.au
[1]
Serves:
4
Fillet Mignon
Ingredients
4 beef eye fillets, approx. 200g each
4 rashers Don Rindless Middle Bacon
1/2 cup beef glaze or red wine jus
Method
Wrap eye fillets with bacon and hold in place with a skewer. Pan fry to desired doneness, allow to rest
Heat beef glaze or red wine jus
Cafe de Paris Butter
Ingredients
250g butter, softened
1 tbsp salted capers, rinsed
1 tbsp Dijon mustard
1 tbsp Worcestershire Sauce
1/2 stem tarragon, finely chopped
1/2 stem chervil, finely chopped
1 stem parsley, finely chopped
1 1/2 tbsp tomato sauce
2 shallots, finely sliced
2 tsp curry powder
1 1/2 anchovies
Seasoning, to taste
Method
Combine butter with capers, mustard, Worcestershire, herbs, tomato sauce, shallots, curry powder and anchovies. Blend until pale, season
Line bench with foil and place butter mix on foil. Shape to a 2cm diameter log. Refrigerate. Slice into eight rounds before serving
Mashed Potato
Ingredients
6-8 Dutch cream potato, peeled
1/2 cup cream
100g butter, softened
Method
Halve potatoes and place in salted water. Bring to a simmer, cooking until tender
Drain and mash through a ricer. Return to saucepan and stir in cream and 100g butter
Season and set aside
Greens
Ingredients
140g baby spinach
140g baby Swiss chard
1/3 bunch silverbeet
Method
Heat olive oil in saucepan, saute spinach, chard and silverbeet until wilted. Season
To serve
Ingredients
Mashed Potato
Greens
Fillet Mignon
Cafe de Paris Butter
Glaze
Method
Arrange potato mash on plate, followed by greens, steak and two discs of butter. Ladle beef glaze over plate
Links
[1] http://isdonisgood.com.au
