Fillet Mignon with Café de Paris Butter
For a five star dinner this meal will make you feel like a Master Chef. Whether you are entertaining or just a quiet dinner, this meal will impress.
- 250g + 100g butter, softened
- 1 tbsp salted capers, rinsed
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire Sauce
- ½ stem tarragon, finely chopped
- ½ stem chervil, finely chopped
- 1 stem parsley, finely chopped
- 1½ tbsp tomato sauce
- 2 shallots, finely sliced
- 2 tsp curry powder
- 1½ anchovies
- Seasoning, to taste
- 6-8 Dutch cream potato, peeled
- ½ cup cream
- 4 beef eye fillets, approx. 200g each
- 4 rashers Don Rindless Middle Bacon
- 140g baby spinach
- 140g baby Swiss chard
- ⅓ bunch silverbeet
- ½ cup beef glaze or red wine jus
- Combine 250g of butter with capers, mustard, Worcestershire, herbs, tomato sauce, shallots, curry powder and anchovies. Blend until pale, season.
- Line bench with foil and place butter mix on foil. Shape to a 2cm diameter log. Refrigerate. Slice into eight rounds before serving.
- Halve potatoes and place in salted water. Bring to a simmer, cooking until tender. Drain and mash through a ricer. Return to saucepan and stir in cream and 100g butter. Season and set aside.
- Wrap eye fillets with bacon and hold in place with a skewer. Pan fry to desired doneness, allow to rest.
- Heat olive oil in saucepan, sauté spinach, chard and silverbeet until wilted. Season.
- Heat beef glaze or red wine jus.