
Seared Filets Mignons with Porcini Butter
Cherry Tomatoes, String Peas & Baby Roasted Potatoes
710 cals
35 mins
Description
When it comes to steak night, nothing beats classic filets mignons finished with a pat of butter that melts on contact, seeping seductively into the meat. Nothing, that is, until you discover the world of compound butters, specifically this porcini one. If plain butter is indulgent, then this umami-packed, herby mushroom butter is almost sinfully good. Dab a generous portion on your filets mignons, and serve it with roasted baby potatoes and sautéed vegetables—you’ll be putting your local steakhouse to shame.
Contains:
Milk
Ingredients
for 2 servings
(Double for 4 portions)
11oz Filets mignons
140g Cherry tomatoes
1 Bunch of parsley
2 Garlic cloves
1 Shallot (or onion)
450g Baby potatoes
225g Snow peas (or sugar snap peas)
7g Dried porcini mushrooms
10g Roasted Garlic & Sweet Pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Nutrition
Total fat | 34g |
Saturated Fat | 16g |
Sodium | 660mg |
Total carbs | 59g |
Sugar | 11g |
Protein | 44g |
Fibres | 8g |
Recipe Instructions





