Back to the recipes

Grilled filet mignon with aged miso butter and seasonal vegetables scented with thyme

Preparation
1 hour, 30 min
Cooking
2 hours, 30 min
Total
4 hours
Serves 2

Ingredients

Filet mignon
500 g
Salt
5 g
Black pepper
2,5 g
Fresh thyme
To taste
Miso butter
50 g
Garlic
10 g
Baby carrots
To taste
Cherry tomatoes
20 g
Andean baby potatoes
30 g
Olive oil
30 ml
Mustard leaves
50 gr
  • Clean the filet and tie it. Brush it with the miso and thyme butter. Season with salt and pepper.
  • Cook on the grill to your desired doneness once the garnish is ready.
  • Cook the baby carrots in plenty of boiling water until tender. Remove.
  • Cook the baby potatoes in plenty of boiling water until tender. Remove.
  • Sauté the carrots, potatoes, and tomatoes in a pan with a bit of olive oil and fresh thyme. Season with salt and pepper.
  • Serve the filet at your desired doneness along with the vegetables and some fresh mustard leaves.

Discover how this wine enhances our grilled filet mignon

Enhance the flavor with Grand Malbec: the perfect companion for our grilled filet mignon with aged miso butter and seasonal vegetables.