FILLET MIGNON WORTH RATING
We all love steak fillets and this cant be an exceptional.This fillet mignon is full of herb flavors and juice and also its a perfect match with my basil baby carrots.A good go for dinner recipe.
(serves 2)
Ingredients
2 fillet mignons,about 3 cm thick
1 garlic clove,crushed
1 thyme sprig
1 rosemary sprig
1 knob butter
olive oil
salt and pepper
for the basil carrots
5 baby carrots,washed , peeled and wedged
1 tbspn ground basil
1 tbspn toasted sesame seeds
butter
salt and pepper
garnish with sliced berries and julienne beetroot
METHOD
1. In a nonstick pan,heat 3 tbspn olive oil on medium low heat.
2. Season the fillet with salt and pepper and cook for one minute on each of the sides and all round.
3. Add in the garlic,thyme and rosemary.They burst their flavor and this gives the mignon fillet the herb aroma and flavor.
4. Adjust your pan to slant forward and move the steak and the herbs at the edge.Add knob of butter and start spooning all round the steak. .Do this for 30 seconds then take the fillet out of heat.By now it should be cooked, browned and pink in the inside.this the secret of the mignon recipe.
5. Meanwhile lets get cooking the basil carrots.In a medium saucepan ,boil 2 cups water and branch the carrots in the water for 30 seconds.Take out and dry them using a kitchen towel.
6. In a pan,melt the butter on medium high heat then add the branched carrots.Cook for 20 seconds then add the basil and season with salt and pepper.Cook for another 20 seconds tossing to coat the carrots with the basil.Finally ,add the sesame seeds to dress ,toss well and take out of heat.
7. To serve ,place the fillets at the center of each plate,and slice halfway.Give this a slight divide to make the fillet pink insides be seen.Spoon the carrots at the left side of the steak.On the right garnish with the sliced berries and a julienne beetroot.dash over the food with some of the butter left after cooking steak.ENJOY
(serves 2)
Ingredients
2 fillet mignons,about 3 cm thick
1 garlic clove,crushed
1 thyme sprig
1 rosemary sprig
1 knob butter
olive oil
salt and pepper
for the basil carrots
5 baby carrots,washed , peeled and wedged
1 tbspn ground basil
1 tbspn toasted sesame seeds
butter
salt and pepper
garnish with sliced berries and julienne beetroot
METHOD
1. In a nonstick pan,heat 3 tbspn olive oil on medium low heat.
2. Season the fillet with salt and pepper and cook for one minute on each of the sides and all round.
3. Add in the garlic,thyme and rosemary.They burst their flavor and this gives the mignon fillet the herb aroma and flavor.
4. Adjust your pan to slant forward and move the steak and the herbs at the edge.Add knob of butter and start spooning all round the steak. .Do this for 30 seconds then take the fillet out of heat.By now it should be cooked, browned and pink in the inside.this the secret of the mignon recipe.
5. Meanwhile lets get cooking the basil carrots.In a medium saucepan ,boil 2 cups water and branch the carrots in the water for 30 seconds.Take out and dry them using a kitchen towel.
6. In a pan,melt the butter on medium high heat then add the branched carrots.Cook for 20 seconds then add the basil and season with salt and pepper.Cook for another 20 seconds tossing to coat the carrots with the basil.Finally ,add the sesame seeds to dress ,toss well and take out of heat.
7. To serve ,place the fillets at the center of each plate,and slice halfway.Give this a slight divide to make the fillet pink insides be seen.Spoon the carrots at the left side of the steak.On the right garnish with the sliced berries and a julienne beetroot.dash over the food with some of the butter left after cooking steak.ENJOY
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