adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Filet mignon in green peppercorn & spinach broth
Filet mignon in green peppercorn & spinach broth
0 Likes
Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Impress even the toughest critics with this filet mignon recipe.
Ingredients:
  • 12 thin slices prosciutto
  • 6 (3cm-thick and about 150g each) beef fillet medallions
  • 3 heads garlic
  • 3 large (about 160g each) sebago (washed) potatoes, unpeeled, trimmed lengthways and halved lengthways
  • Salt
  • 875ml (3 1/2 cups) beef style liquid stock
  • 125ml (1/2 cup) water
  • 40.00 ml green peppercorns in brine, drained, chopped
  • 3 bunches English spinach, ends trimmed, washed
Instructions:
  • Wrap each succulent beef medallion with 2 perfectly thin prosciutto slices and fasten with toothpicks to seal in flavors.
  • Preheat your oven to 220°C. Place one oven shelf in the second top position and another shelf in the center of the oven.
  • Wrap each head of garlic in foil. Combine potatoes, 1 tablespoon of oil, and 1 teaspoon of salt in a roasting pan, tossing until well-coated. Add the wrapped garlic and bake on the top shelf of a preheated oven for 20 minutes, or until the potatoes are tender.
  • In a non-stick frying pan over high heat, heat 2 teaspoons of oil. Sear half of the beef medallions for 1 minute on each side until well browned. Transfer to a baking tray and repeat the process with the remaining oil and beef medallions.
  • Place the potatoes on the center shelf and the beef medallions on the top shelf. Bake for 20 minutes for medium doneness. Adjust cooking time to reach your preferred doneness.
  • After turning off the oven, carefully take out the beef and cover it loosely with foil to rest for 10 minutes. Leave the potatoes in the oven to stay warm.
  • For the broth, in a saucepan, combine stock, water, and peppercorns. Bring to a boil over high heat. Add spinach and cook covered for 2 minutes until wilted. Season with salt.
  • To serve, layer spinach in deep plates followed by potatoes. Arrange beef on top, remove toothpicks, and place garlic halves alongside. Drizzle each plate with 125ml of broth. Serve promptly.

Similar Recipes