Veal tenderloin with mustard and potatoes

Filet mignon de veau à la moutarde et aux pommes de terre

Filet mignon de veau à la moutarde et aux pommes de terre

Veal Filet Mignon with Mustard and Potatoes

No risk on this recipe friends of the world wide web.

– Did you watch Top Chef?
– Yeah, how did you know?
– No … nothing .. :p

In short, a nice little filet mignon of veal, some potatoes, a little mustard to spice it up, what more could you ask for? You serve it and everyone is happy.

For 4 persons :

Wash the potatoes. Peel them and cut them into coarse pieces.

Dés de pommes de terre

Potato Dice

Peel the garlic and degerm it if necessary. Dice it. Clean the thyme and dry it.

Put the butter and oil in a cast iron casserole. Heat and add the potatoes, thyme, paprika, Espelette pepper and chopped garlic. Add salt and pepper, mix, and cook over fairly high heat for 15 minutes, stirring very regularly (put the lid on the pan when it is halfway cooked).

Your potatoes should be golden but not quite cooked.

Preheat the oven to 200°C, fan oven.

Place the filet mignon in an ovenproof dish. Spread the mustard on all sides. Season with salt and pepper, add the white wine and place in a hot oven.

After 10 minutes of cooking, take out the roast, surround it with the pre-cooked potatoes and cook again, still at 200°C for 20 minutes.


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