Filet Mignon with Baby Vegetables and Blue Cheese
Ingredients
- Ingredients
- 4 filets mignon (à 160 grams)
- 2 Tbsps vegetable oil
- 1 bunch Baby carrot
- 1 green Zucchini
- 1 yellow Zucchini
- 400 grams Patty pan squash
- 100 milliliters Vegetable broth
- 2 Tbsps butter
- 2 Tbsps parsley (chopped)
- 6 shallots
- 2 centiliters balsamic vinegar
- 200 milliliters Beef broth
- 60 grams Blue cheese
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 100°C (approximately 212°F). Rinse steaks and pat dry. Season with salt and pepper. Heat the oil in a skillet and sear the meat on all sides. Set the pan aside. Transfer to a baking sheet and roast 25-35 minutes, depending upon desired degree of doneness.
Peel shallots, quarter 2 of the shallots and cut the rest into rings. Saute the rings in the reserved pan until brown, 8-10 minutes. Deglaze with broth and bring to a simmer, then stir in the vinegar and season to taste with salt and pepper.
Peel the carrot, leaving a little of the green attached.
Rinse and trim the zucchini and cut into 4 cm (approximately 1 1/2-inch) long strips. Heat the butter in a skillet and sauté the quartered shallots and carrots briefly. Deglaze with vegetable broth, cover and simmer 4 minutes. Uncover, bring to a boil and cook until the liquid has been absorbed. Toss with parsley and season with salt.
Spoon the sauce onto warmed plates, put the meat on top and crumble the cheese over the meat. Place vegetables on the plates with the meat and serve the remaining sauce in a separate bowl.
