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.
Filet Mignon
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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
1
Wrap the prosciutto slice around the steak firmly, by using a couple of cocktail sticks and some cling film. Set aside.
Step 2
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
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
4
Drain and mash the potatoes, add a few tbsp of milk, a lavish knob of butter, salt and white pepper.
Step 5
5
Place the trimmed asparagus into the pan of melting butter and toss gently for a few minutes leaving the asparagus al dente.
Step 6
6
Assemble your meal
Step 7
7
Enjoy.
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