L’Artisan: BBQ Filets Mignons
with Broccoli, Charred Tomato Salsa & Garlic Bread
Cooking time
25 minutes
Servings
2/4
Calories
790 /serving
With great cuts of meat come grate expectations! So close your eyes and start anticipating melt-in-your-mouth tenderness from these beefy filets mignons. They’ll sizzle to perfection on the backyard barbecue alongside long spears of broccoli. To amp up the outdoorsy vibes, you’ll also grill tomatoes and shallot, before roughly chopping and combining them with basil leaves for a rustic salsa. Garlic bread earns best in show when it consists of baguettine smeared with melted butter, chopped garlic and grated Grana Padano, heated on the grill.
We will send you:
- 11oz Filets mignons
- 2 Garlic cloves
- 1 Bunch of basil
- 1 Shallot (or onion)
- 2 Tomatoes
- 1 Head of broccoli
- 25g Grana Padano (contains rennet)
- 1 Parisian baguettine (or ciabatta roll)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Barley, Eggs, Milk, Wheat
You will need:
Peeler
Olive oil
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Basting brush
BBQ (or grill pan)
Microwave
Aluminum foil
Total Fat
35 g
Saturated Fat
18 g
Sodium
1160 mg
Total Carb
68 g
Sugars
8 g
Protein
55 g
Fibre
8 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. Halve the tomatoes lengthwise. Halve and peel the shallot lengthwise. Mince the garlic. Halve the baguettine lengthwise. Pick the basil leaves off the stems.
Grill the broccoli, shallot & tomatoes
In a medium bowl, combine the broccoli, shallot, tomatoes, a drizzle of olive oil, ½ the spices and S&P. Add the broccoli to the BBQ (or to a grill pan heated on medium-high) and grill, turning occasionally, 6 to 8 min., until browned and tender. Add the shallot and tomatoes to the BBQ (or to the same grill pan heated on medium-high) and grill, turning occasionally, 2 to 4 min., until charred and tender. Transfer to a cutting board and reserve the grill pan, if using.
Grill the filets mignons
Pat the filet mignons* dry with paper towel; season with the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated with a drizzle of oil on medium-high) and grill, 2 to 3 min. per side, until cooked as desired. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Make the garlic bread
Meanwhile, in a small bowl, microwave 3 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add the garlic and S&P; stir well. Sprinkle with the cheese. Brush the baguettine with the garlic butter. Wrap in aluminum foil and fold the edges over to seal. Place on the BBQ (or in the oven) and grill, 4 to 5 min., until heated through. Remove from the BBQ (or oven) and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Finish & serve
Roughly chop the tomatoes. Thinly slice the shallot crosswise. Cut the garlic bread into thirds on an angle. In a medium bowl, make the tomato salsa by combining the tomatoes, shallot, basil (tear beforehand if desired), a drizzle of oil and salt. Divide the filets mignons and broccoli between your plates. Spoon the tomato salsa over the filets mignons. Serve the garlic bread on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
