Filet Mignon
Ingredients
- 2 medium filet mignon around 150gr each
- 2 medium Yukon Gold potatoes, peeled if desired, washed, and cut into 2.5cm cubes
- Salt to taste
- 1 tbsp. unsalted butter
- 58g shredded aged cheddar cheese
- 1 tbsp. Maille Wholegrain Dijon mustard
- Freshly ground black pepper
- 3 tbsp. Maille Horseradish mustard
- 2 tbsp. of plain Greek yogurt
- 3 dashes of Worcestershire sauce
- ⅛ tsp. smoked paprika
- ⅛ tsp. of ground cayenne pepper (optional)
- Two pinches of salt
- 10 baby courgettes, washed and sliced in half
- 10 baby carrots, washed
- Maille Olive oil
- Salt and Pepper
Preparation
- Bring medium saucepan with cold water and 1 tablespoon salt to a boil over high heat. Add potatoes, reduce heat to medium and simmer uncovered until potatoes are tender, about 12 minutes; drain reserving 113ml of cooking water.
- Combine cooked potatoes, salt, butter, cheese, Maille Wholegrain Dijon mustard and black pepper in large mixing bowl. Add 57ml reserved cooking water. Beat until creamy. If the mixture is too dry, add additional cooking water to reach desired consistency. Season, if desired with additional salt, pepper, butter and/or cheese; keep warm.
- Meanwhile, combine Maille Horseradish mustard, yoghurt, Worcestershire sauce, paprika, cayenne in small bowl with wire whisk; set aside.
- Arrange vegetables in shallow baking dish and drizzle with olive oil, salt and freshly cracked pepper. Toss to coat.
- Heat grill pan over high heat. Once hot, add a drizzle of Maille Olive oil, then add vegetables. Cook, allowing vegetables to show grill marks from the pan before flipping or rolling them over. Repeat until all sides are nicely grilled. Remove and tent with foil until ready to serve; keep warm.
- Grill steaks as desired . Remove from grill and tent with aluminum foil; let stand 3 to 4 minutes.
To serve
Top steak with a heaped tablespoon or two of sauce. Serve with cheddar mashed potatoes and garnish with grilled vegetables.