Filet Mignon with Carrot Puree, Oyster Mushroom Salad, Almond and Beet Mousse

1. 1

   Roast the almonds, peel them, and place them in a blender with beetroot leaves. Add water and salt, and blend.

   15 min

2. 2

   Transfer the mixture to a pan, place over low heat, and add butter, lemon zest, lemon juice, and black pepper. Stir well to obtain a thick mass, then remove from heat to cool.

   10 min

3. 3

   Place the oyster mushrooms in a preheated pan and add a small cube of butter, lemon juice, salt, a little rosemary, and black pepper. Once browned, remove from heat, let cool, and mix with pre-chopped beetroot leaves.

   10 min

4. 4

   Clean the carrots, cut them into small cubes, and boil. Once well cooked, transfer to a blender and add some of its broth, blend well, and transfer to a pan. Add a cube of butter, salt, black pepper, and lemon juice, and mix the mass well.

   20 min

5. 5

   Clean the beef tenderloin, cut it to the desired size, sprinkle with salt and pepper, place it on a hot pan over medium heat, and add a cube of butter. You can also use an oven (180°) to reach the desired doneness.

   15 min

   180°C

6. 6

   Optionally, you can use the oven to cook the steak.

   180°C

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.