Filet Mignon

Name: Filet Mignon
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 Filet Mignon, 8 oz. each (approx. 200g); 2 Parma Ham, paper-thin; 1 lb. Potatoes; 2 tbsp. Butter; 0.5 tsp. Salt; 0.5 cup Milk; 0.25 tsp. White Pepper; 2 tbsp. Butter; 9 stalks Asparagus; 1 cup Red Wine; 1 cup Beef Broth; 1 tbsp. Spary Oil; 1 Parsley sprig

Chef Chen Yichun

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5 stars rating if you like it!

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The flavourful prosciutto compliments the tender and highly esteemed filet mignon. This dish will melt in your mouth with its tender texture.It is complemented with a glossy beef broth/red wine reduction, and can be served with your favourite seasonal vegetables.

Recipe

PRE TIME: 25 min

COOKING TIME: 15 min

TOTAL TIME: 40 min

2 SERVING

Ingredients:

2 Filet Mignon, 8 oz. each (approx. 200g)
2 Parma Ham, paper-thin
1 lb. Potatoes
2 tbsp. Butter
0.5 tsp. Salt
0.5 cup Milk
0.25 tsp. White Pepper
2 tbsp. Butter
9 stalks Asparagus
1 cup Red Wine
1 cup Beef Broth
1 tbsp. Spary Oil
1 Parsley sprig

Directions:

Step 1

Wrap the prosciutto slice around the steak firmly, by using a couple of cocktail sticks and some cling film. Set aside.

Step 2

Simmer down the red wine to approximately ⅓ volume then add the beef broth and continue simmer it until you see a thicker glossy jus.

Step 3

Place the steaks onto a hot griddle cook on both sides until marks appear on the meat (roughly a couple of minutes each side) then finish in the oven for approx 6-12 minutes (depending on how you like your steaks) at around 180°C / 350°F.

Step 4