Lartisan filets mignonswith garlic braised kale - Extra large standard

L’Artisan: Filets Mignons with Garlic-Braised Kale

over White Cheddar, Sour Cream & Chive Mash

850 cals

30 mins

Description

To the question “Where’s the beef?”, we offer a sumptuous steak dinner in the form of filets mignons. These tender cuts need only a quick sear to achieve peak succulence. A quick jus using the pan fond fits like a velvet glove. The sides keep this meal classic, with chic touches. Add sour cream, aged cheddar and fresh chives to the mashed potatoes to make them equal parts rustic and refined, and get the kale and broccolini glowing green with a short braise in garlic.

Contains:

Milk, Mustard

Ingredients

for 2 servings

(Double for 4 portions)

  • 11oz Filets mignons

  • 450g Potatoes

  • 1 Bunch of chives (or garlic chives)

  • 2 Garlic cloves

  • 1 Bunch of broccolini

  • 100g Chopped kale

  • 12g Beef demi-glace

  • 60g Grated aged cheddar

  • 43ml Sour cream

  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat

44g

Saturated Fat

24g

Sodium

1320mg

Total carbs

63g

Sugar

8g

Protein

56g

Fibres

10g

Recipe Instructions

L’Artisan: Filets Mignons with Garlic-Braised Kale - Step #1 Make the mash
Step 1: Make the mash
Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Thinly slice the chives. Add the potatoes to the pot of boiling water and boil, 14 to 16 min., until tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add the sour cream, cheese and 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency. Add ½ the chives and S&P; stir well. Keep warm.
L’Artisan: Filets Mignons with Garlic-Braised Kale - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, remove the stem ends of the broccolini (halve lengthwise if large). Mince the garlic.
L’Artisan: Filets Mignons with Garlic-Braised Kale - Step #3 Cook the filets mignons
Step 3: Cook the filets mignons
Pat the filets mignons dry with paper towel; season with ½ the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the filets mignons* and cook, 2 to 3 min. per side, until cooked as desired. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
L’Artisan: Filets Mignons with Garlic-Braised Kale - Step #4 Cook the vegetables
Step 4: Cook the vegetables
Meanwhile, in a large, high-sided pan, heat a drizzle of olive oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the kale, broccolini and ¼ cup water (double for 4 portions). Cook, partially covered, stirring occasionally, 3 to 4 min., until the vegetables are tender and the water has evaporated; season with the remaining spices and S&P. Add ⅓ of the demi-glace and 1 tbsp butter (double for 4 portions); stir well.
L’Artisan: Filets Mignons with Garlic-Braised Kale - Step #5 Make the jus
Step 5: Make the jus
In the reserved pan, heat a drizzle of olive oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the remaining demi-glace, ¼ cup water (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 3 to 4 min., until thickened. Add 1 tbsp butter (double for 4 portions); stir well.
L’Artisan: Filets Mignons with Garlic-Braised Kale - Step #6 Plate your dish
Step 6: Plate your dish
Divide the mash and vegetables between your plates. Top with the filets mignons. Spoon the jus over. Garnish with the remaining chives. Bon appétit!