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August 17, 2021

Chateaubriand and mashed potatoes

Ingredients

  • 2 bags of Épurée mashed potatoes
  • Approximately 650 grams of cleaned filet mignon
  • 5-6 sprigs of thyme
  • Canola oil
  • 200 g butter
  • 3-4 cloves of garlic
  • Veal glaze or pepper sauce
  • 600 g fine green beans or vegetables of your choice
  • 100 g arugula
  • 35 g parmesan shavings
  • 20 g marinated red onions or marinated vegetables
  • Olive oil
  • Salt and pepper

Preparation

  1. Heat a skillet hot to sear the meat, while seasoning the meat well on both sides. Add a drizzle of canola oil.
  2. Turn on the oven to 400°F.
  3. Place the meat in the pan and after a few minutes, add the butter, thyme, and garlic.
  4. Use a serving spoon to wet the tenderloin with the butter, canola oil, thyme, and garlic mixture. (give it some love).
  5. Once well colored on all sides, place the meat on a baking sheet to finish cooking in the oven or on the BBQ. For rare cooking, the temperature in the center must be between 55°C and 60°C. Cover with aluminum foil and let it rest.
  6. Meanwhile, start a pot of hot salted water to cook the beans. Prepare ice water to put the beans and stop the cooking to keep a nice color, once the beans Al dente.
  7. Reheat sauce and Épurée potatoes
  8. Mix all the salad ingredients except the olive oil, salt, and pepper in a mixing bowl. Add when ready.
  9. Heat the beans in butter and water (glazed beans), season once the water has evaporated and the beans are hot.
  10. Assemble the plate and enjoy!
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