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Grilled filet mignon with aged miso butter and seasonal vegetables scented with thyme
Preparation
1 hour, 30 minCooking
2 hours, 30 minTotal
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.