Filet Mignon With Mi-Carême in an Herb Crust
Ingredients
- 60 ml (1/4 cup) fresh tarragon, chopped
- 60 ml (1/4 cup) fresh basil, chopped
- 60 ml (1/4 cup) fresh oregano, chopped
- 60 ml (1/4 cup) fresh parsley, chopped
- 2 garlic cloves, chopped
- 4 filets mignons, each 2 cm (3/4 inch) thick
- 30 ml (2 tbsp.) Dijon mustard
- 8 slices of Le Mi-Carême
- Salt and freshly ground pepper
Preparation
Preheat BBQ to high heat.
In a small bowl, mix the herbs and the garlic together. Coat the filets mignons with Dijon mustard and then with the herb mixture.
Grill the filets mignons until cooked as desired. Two minutes before they are cooked, place 2 slices of Le Mi-Carême on each medallion and melt lightly.
Serve with red onion marmalade and vegetables, to taste.
Red Onion Marmalade
Ingredients
- 1 red onion, thinly sliced
- 30 ml (2 tbsp.) butter
- 125 ml (1/2 cup) honey
- 60 ml (1/4 cup) balsamic vinegar
- Salt and freshly ground pepper
Preparation
In a saucepan, brown the red onions in the butter over low heat for about 10 minutes. Add the honey and continue cooking for 5 more minutes. Add the vinegar and season with salt and freshly ground pepper, and continue cooking for 5 more minutes. Set aside.
Portions 4
Preparation time
10 minutes
Cooking time
30 minutes
Accompaniments
These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).
© Société des alcools du Québec, Montréal, 2007, 2012