Lartisan filets mignonswith burst tomato pan sauce - Extra large standard

L’Artisan: Filets Mignons with Burst Tomato Pan Sauce

Mushroom-Parmigiano Toast, Roasted Broccoli & Shallots

1020 cals

30 mins

Description

You’ll be filet very good about this special steak supper. That’s because wondrously tender filets mignons are spotlighted with some truly original accompaniments. Lay out the seared beef in slices with an eye-popping pan sauce of burst cherry tomatoes, fresh thyme and garlic. On the side, there’s roasted broccoli and shallots along with some top of the line toast: ciabatta topped with a mixture of garlic, reconstituted mushrooms and Parmigiano Reggiano. Garlic bread never looked so gourmet!

Contains:

Barley, Milk, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 11oz Filets mignons

  • 140g Cherry tomatoes

  • 2 Garlic cloves

  • 2 Shallots (or onions)

  • 1 Bunch of thyme

  • 1 Head of broccoli

  • 7g Dried mushrooms (porcini or shiitake)

  • 25g Parmigiano Reggiano (contains rennet)

  • 2 Ciabatta rolls (or Parisian baguettines)

  • 8g Gentle Fennel spices (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley)

Nutrition

Total fat

43g

Saturated Fat

19g

Sodium

1630mg

Total carbs

102g

Sugar

13g

Protein

59g

Fibres

7g

Recipe Instructions

L’Artisan: Filets Mignons with Burst Tomato Pan Sauce - Step #1 Roast the broccoli & shallots
Step 1: Roast the broccoli & shallots
Preheat the oven to 450°F. Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. Peel and halve the shallots; cut into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender.
L’Artisan: Filets Mignons with Burst Tomato Pan Sauce - Step #2 Rehydrate the mushrooms
Step 2: Rehydrate the mushrooms
Meanwhile, using a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a small heatproof bowl, combine the mushrooms and boiling water. Set aside to rehydrate for 5 min. Drain the rehydrated mushrooms and roughly chop, reserving ¼ of the liquid.
L’Artisan: Filets Mignons with Burst Tomato Pan Sauce - Step #3 Cook the filets mignons
Step 3: Cook the filets mignons
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the filets mignons* dry with paper towel; season with S&P. Cook, 2 to 3 min. per side, until cooked as desired. Transfer to a cutting board and let rest for 5 min. before slicing against the grain; season with S&P. Reserve the pan.
L’Artisan: Filets Mignons with Burst Tomato Pan Sauce - Step #4 Make the toast
Step 4: Make the toast
Meanwhile, mince the garlic. In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add the rehydrated mushrooms, ½ the garlic and S&P; stir well. Halve the ciabatta lengthwise. Arrange on a second lined sheet pan, cut-sides up, and drizzle with the mushroom-garlic butter. Sprinkle with the cheese. Toast in the oven, 5 to 7 min., until golden brown and crunchy. Transfer to a cutting board and halve crosswise on an angle.
L’Artisan: Filets Mignons with Burst Tomato Pan Sauce - Step #5 Make the sauce
Step 5: Make the sauce
Pick the thyme leaves off the stems; roughly chop the leaves. In the reserved pan, heat a drizzle of oil on medium-high. Add the tomatoes, thyme, remaining garlic and spices, and S&P. Sauté, 2 to 3 min., until the tomatoes turn bright red and begin to burst. Add the reserved mushroom liquid and cook, stirring occasionally, 2 to 3 min., until slightly reduced. Add 1 tbsp butter (double for 4 portions); stir well.
L’Artisan: Filets Mignons with Burst Tomato Pan Sauce - Step #6 Plate your dish
Step 6: Plate your dish
Divide the broccoli, shallots, filets mignons and toast between your plates. Spoon the sauce over the filets mignons. Bon appétit!