Filet Mignon with fresh vegetables
Serves 2 people
Ingredients:
2 x 6oz tenderloin/filet steaks (or New York steaks)
3 x large yellow potatoes
Fresh mint
Fresh rosemary
1 tsp Rock Salt
Bunch fresh asparagus (or carrots, cauliflower)
Olive oil
6 x cherry tomatoes (optional)
Method:
Marinade steaks in olive oil, rosemary, rock salt.
Cover and keep in fridge overnight
Remove from fridge one hour before cooking so meat is at room temperature
Heat 2 tbsp olive oil in griddle pan over HIGH heat and cook steaks 3 minutes each side (medium)
Remove from heat
Saute or steam asparagus in separate pan for 4-5 minutes
Fill deep pan with water and bring to boil
Peel and medium slice potatoes, add mint and boil until potatoes softened (check with knife) 6-10 minutes
Serve: Place 5 potato slices on each plate, filet mignon steak on top, add asparagus as a 3rd tier!
Add colour with 3 cherry tomatoes on the side of the plate (optional)
Chef’s Tip:
When cooking steak, always use a high heat – the meat ‘cries’, producing water which must be allowed to escape from the meat, leaving all the flavour and juices inside.
You can also BBQ the meat.