A recipe for a beautiful and different dish. Fillet minion with mustard sauce and potatoes with aromatic herbs. Try these delicious thin fillets accompanied by delicious mashed potatoes. Taste bliss!
Recipe ingredients
- 4 fillet minions (Fillet Mignon), in thick slices
- 85 gr. good wine and tarragon mustard
- 30 gr. onion, grated
- 1 small sk. garlic, grated
- 50 gr. about mavrodafni
- 80 gr. meat broth, without fat
- 3 tbsp. gusto sauce
- 2 tbsp. olive oil
- Salt
- Pepper, freshly ground
- 1 tbsp. various peppers, crushed (optional)
For the potatoes
- 12 potatoes, small
- 55 gr. olive oil
- 1 tbsp. oregano, chopped or thyme
- 1 tbsp. mint, chopped
- 1 tbsp. rosemary, grated
- Salt
- Pepper, freshly ground
Recipe execution
First, season the fillets with salt and pepper and spread them with a little mustard.
In a large heavy-bottomed pan (such as the Tupperware pan ), melt the butter and sauté the onion and garlic over low heat.
Add the fillets and sauté for about 5 minutes on both sides.
Then we extinguish them with wine.
Add the broth, after first mixing it with the mustard and the gourmet sauce.
Lower the heat and continue cooking for a few more minutes, stirring, until our sauce thickens.
Then we take them off the fire.
Wash the potatoes and put them as they are (with the skin) on an aluminum foil.
Cover them with aluminum foil and grill them until they soften, but do not melt.
Once softened, peel the potatoes and cut them into quarters.Heat the olive oil in a pan.
Then add the spices, salt and pepper to the olive oil, and stir for 1-2 minutes to heat the oil and get aromas!
Drizzle the potatoes with the flavored olive oil and serve immediately with the minion fillet.
Good luck and good appetite!
Tips
- Instead of a minion fillet, we can use 1 brisket, 700 to 750 grams, in thick slices.
- If you want a more spicy taste, add the pepper.
- If you want, serve the fillets over Brussels sprouts boiled and sautéed in a little olive oil and pour the sauce over them.
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