Asparagus

Filet mignon with parmesan crust and asparagus fricassee

Name: Filet mignon with parmesan crust and asparagus fricassee
Prep time: 55 min
Cook time: 30 min
Yield: 6
Cuisine: Plats principaux
Ingredients: 65 ml (1/4 cup) of salted butter at room temperature; 30 ml (2 tablespoons) of finely chopped French shallot; 90 ml (6 tablespoons) of grated parmesan; 16 ml (2 tablespoons) of steak seasoning; 6 filets mignons of 160 g (5 1/2 oz) each; 30 ml (2 tablespoons) of olive oil; 30 ml (2 tablespoons) of butter; 2 thyme branches; 4 garlic cloves; Salt and pepper, up to taste; 30 ml (2 tablespoons) of olive oil; 500 ml (2 cups) of mushrooms of your choice; 10 creamer potatoes, blanched or sliced in two; 30 ml (2 tablespoons) of salted butter; 2 green asparagus bouquets; 125 ml (1/2 cup) of demi-glace sauce; 1/2 of harshly chopped parsley bouquets; 2 minced garlic cloves; 2 finely chopped grey shallots; Zest of 1 large lemon; Salt and pepper, up to taste

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Author: Les Cultures de chez nous

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Preparation 25

Baking 30

Portions 6

Freezing No

Budget

Ingredients Preparation

Ingredients

For the parmesan crust:

65 ml (1/4 cup) of salted butter at room temperature
30 ml (2 tablespoons) of finely chopped French shallot
90 ml (6 tablespoons) of grated parmesan
16 ml (2 tablespoons) of steak seasoning

For the filet mignons:

6 filets mignons of 160 g (5 1/2 oz) each
30 ml (2 tablespoons) of olive oil
30 ml (2 tablespoons) of butter
2 thyme branches
4 garlic cloves
Salt and pepper, up to taste

For the asparagus fricassee:

30 ml (2 tablespoons) of olive oil
500 ml (2 cups) of mushrooms of your choice
10 creamer potatoes, blanched or sliced in two
30 ml (2 tablespoons) of salted butter
2 green asparagus bouquets
125 ml (1/2 cup) of demi-glace sauce
1/2 of harshly chopped parsley bouquets
2 minced garlic cloves
2 finely chopped grey shallots
Zest of 1 large lemon
Salt and pepper, up to taste

For serving:

Preparation

Side-by-side mode

For the parmesan crust:

In a bowl, mix all ingredients. Mince preparation between two sheets of parchment paper to obtain a thickness of 5 mm. Keep fresh.

For the filets mignons:

Set filets mignons out of the refrigerator at least 10 minutes before baking. Preheat oven at 180°C (350°F).
Heat a pan at medium high heat. Set oil and butter in the pan. When the butter simmers, add thyme and garlic. Brown filet mignons for 4 minutes on each side. Oven bake for 2 minutes. Remove from oven and cool down for 4 to 5 minutes, enough time to do the fricassee.

For the asparagus fricasee:

In a pan, heat oil at high heat. Add mushrooms and cook 4 minutes. Add potatoes and continue cooking 5 minutes. Add butter and melt. Add asparagus and cook 2 minutes. Deglaze with demi-glace sauce. Remove pan from heat and add remaining ingredients. Mix and rectify seasoning. Set aside.