We enjoyed this improvised recipe with the ingredients of the day. It must be said that I had some tip-top ingredients bought at the Capuchin Market the day before. An veal filet mignon that had caught my eye at Gautier and some super appetizing grenaille potatoes at Philippe Lherme. Without forgetting my herbs merchant chouchou de la Cabane aux aromates for the thyme . In short, too good what! Hop hop, all at the market, and we choose the producers.
For 4 persons
Wash the shot potatoes with great care. Do not peel them. Plunge them for 6 minutes in a pot of boiling salted water. Drain and set aside.
Place the veal filet mignon in an ovenproof dish. Spread the smoked bacon and pre-cooked potatoes around it. Season with salt, pepper and sprinkle with herbes de Provence.
Cook for 40 minutes in a preheated oven at 200°C. Baste regularly during cooking. Personally I cook in my combined oven with rotating heat and steam.
When leaving the oven, sprinkle with a few fresh thyme plumes.