L’Artisan: Filets Mignons with Burst Tomato Pan Sauce
Mushroom-Parmigiano Toast, Roasted Broccoli & Shallots
Cooking time
30 minutes
Servings
2/4
Calories
1020 /serving
You’ll be filet very good about this special steak supper. That’s because wondrously tender filets mignons are spotlighted with some truly original accompaniments. Lay out the seared beef in slices with an eye-popping pan sauce of burst cherry tomatoes, fresh thyme and garlic. On the side, there’s roasted broccoli and shallots along with some top of the line toast: ciabatta topped with a mixture of garlic, reconstituted mushrooms and Parmigiano Reggiano. Garlic bread never looked so gourmet!
We will send you:
- 11oz Filets mignons
- 140g Cherry tomatoes
- 2 Garlic cloves
- 2 Shallots (or onions)
- 1 Bunch of thyme
- 1 Head of broccoli
- 7g Dried mushrooms (porcini or shiitake)
- 25g Parmigiano Reggiano (contains rennet)
- 2 Ciabatta rolls (or Parisian baguettines)
- 8g Gentle Fennel spices (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley)
Contains: Barley, Milk, Wheat
You will need:
Small pot (or kettle)
Large pan
Peeler
2 Sheet pans
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Small heatproof bowl
Parchment paper
Microwave
Strainer
Total Fat
43 g
Saturated Fat
19 g
Sodium
1630 mg
Total Carb
102 g
Sugars
13 g
Protein
59 g
Fibre
7 g
Preparation
Roast the broccoli & shallots
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. Peel and halve the shallots; cut into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender.
Rehydrate the mushrooms
Meanwhile, using a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a small heatproof bowl, combine the mushrooms and boiling water. Set aside to rehydrate for 5 min. Drain the rehydrated mushrooms and roughly chop, reserving ¼ of the liquid.
Cook the filets mignons
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the filets mignons* dry with paper towel; season with S&P. Cook, 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; season with S&P. Reserve the pan.
Make the toast
Meanwhile, mince the garlic. In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add the rehydrated mushrooms, ½ the garlic and S&P; stir well. Halve the ciabatta lengthwise. Arrange on a second lined sheet pan, cut-sides up, and drizzle with the mushroom-garlic butter. Sprinkle with the cheese. Toast in the oven, 5 to 7 min., until golden brown and crunchy. Transfer to a cutting board and halve crosswise on an angle.
Make the sauce
Pick the thyme leaves off the stems; roughly chop the leaves. In the reserved pan, heat a drizzle of oil on medium-high. Add the tomatoes, thyme, remaining garlic and spices, and S&P. Sauté, 2 to 3 min., until the tomatoes turn bright red and begin to burst. Add the reserved mushroom liquid and cook, stirring occasionally, 2 to 3 min., until slightly reduced. Add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the broccoli, shallots, filets mignons and toast between your plates. Spoon the sauce over the filets mignons. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
