An asparagus recipe for gourmets:
Filet mignon is the smallest of the fine beef tenderloin steaks. And since it’s just as lightweight, serve two filets per person.
Dry fillet steaks with household paper, press a little wide with the palms of your hands. Heat oil or coconut oil in frying pan. Sear steaks in it for 1/2 minute per side, then toast for 1 1/ 2 minutes more on each side. Sprinkle with salt and pepper and arrange on a heated platter.
About 285 calories / 1193 joules.
Serving: Classic filet mignon served topped with poultry dumplings, garnished with a truffle slice. It is served with artichoke bottoms filled with peas. However, you can bring to the table with filet mignon any fine vegetable from asparagus spears to princess beans. In addition, a Bearner sauce, French fries or potato croquettes frites. Always serve fillets and side dishes separately.
Ps: You can also bread the small fillets. To do this, salt and pepper them, dip them in melted butter and coat them in breadcrumbs. Press the breadcrumbs lightly until smooth. Fry in hot oil for 2 minutes on each side.
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