Filet mignon platter
PREP TIME: 15 MINUTES
TOTAL: 50 MINUTES
4 pieces of filet mignon, 8-10 oz.
200 g of bacon
4 sweet potatoes
30 g of butter
1 bunch of asparagus (about 16)
1/2 white onion, cubed
1 cup spinach
400 ml of cream
50 ml of white wine
50 ml of olive oil
50 ml of vegetable oil
Salt & pepper, to taste
In a pot, bring some water to a boil. Once the water is boiling, add the potatoes.
Fry the bacon until half cooked. Set aside.
Once the potatoes have cooked, drain the water and return the potatoes to the pot, adding the bacon, 20 g of butter and 100 ml of cream. Use the mixer to combine all the ingredients. Keep warm.
Pour oil into a skillet and sweat the onions for 2-3 minutes. Deglaze skillet with white wine, then cook down about 30 seconds before adding the cream. Cook down the liquid again to reduce the volume, and then add the spinach. Cook about 2 minutes and set aside.
Preheat oven to 450°F.
Heat a skillet with vegetable oil. Season the meat with salt and pepper to taste. Brown the filets on both sides to obtain a nice color. Set aside.
Bring a pot of water to a boil. Once the water boils, blanch the asparagus for approximately two minutes. Remove from water.
Add butter on the filet and place it in the oven for 7-10 minutes, until it reaches the desired doneness.
Finish the asparagus in a skillet, seasoning with 10 g of butter, salt and pepper to taste.
In the platter, run a line down the mashed potatoes using a spoon. Add the filet mignon on top and spread the cream of spinach over the meat. Finish the dish by placing the asparagus on the side, as a side dish.