CookEat Recipe
Filet Mignons with New Potatoes Rissolées
Broiled beef tenderloin with golden new potatoes and lemon-herb butter.
Method
Steps
Step 1
Finely chop the washed and dried parsley and chervil. Mash the butter with the chopped herbs, lemon juice, one saltspoon of salt and half a saltspoon of white pepper. Cover and refrigerate the herb butter until serving.
Step 2
Preheat the oven to 350°F (177°C). Peel and wash the twelve small new potatoes, then dry them thoroughly. Heat the lard in an ovenproof frying pan, add the potatoes and fry, turning occasionally, until golden. Sprinkle with the separate one teaspoon of salt and toss. Transfer to the oven for about twenty-five minutes, continuing until tender, then drain.
Step 3
Trim the beef tenderloin and cut it into six equal pieces. Mix the oil with the remaining one teaspoon of salt and half teaspoon of pepper on a plate, and turn the beef pieces repeatedly in this seasoning.
Step 4
Arrange the beef on a hot broiler and broil for about three minutes on each side. Continue cooking as needed until the thickest centre of each piece reaches at least 145°F (63°C), checked with a food thermometer. Rest the beef for at least three minutes before serving.
Step 5
Arrange the six beef pieces on a hot serving dish with all twelve golden potatoes around them. Distribute the prepared herb butter over the beef and serve promptly.
Cooked it? Rate it.
Cooked 0 times