Heart of Filet Mignon, Aphrodisiac Sauce and Caramelized Root Vegtables
Heart of Filet Mignon, Aphrodisiac Sauce and Caramelized Root Vegtables
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Heart of Filet Mignon, Aphrodisiac Sauce and Caramelized Root Vegtables

40 MIN
50 MIN


Aphrodisiac Sauce


  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
  2. Peel the vegetables (carrots, parsnips, salsify) and slice lengthwise into halves or thirds, depending on their size. Peel the beet and cut into small sticks.
  3. Blanch the onions in boiling water for about 2 minutes. Rinse under cold water and peel.
  4. In a saucepan, heat the butter and honey. Cook the vegetables with the ground cloves for about 10 minutes at medium-high heat, without stirring too much, so they caramelize. Arrange the vegetables on the baking sheet and bake for 20 to 25 minutes or until they are tender but still al dente.

Aphrodisiac Sauce

  1. In the same skillet, add the oil and butter. Add and soften the shallots. Add the wine, ginger and let reduce for 2 minutes. Add the demi-glace, mustard and nutmeg. Season with salt and pepper. Simmer for 2 to 3 minutes. Strain the sauce through a fine sieve and keep warm.
  2. After wiping it clean, use the same skillet to heat a little oil and butter. Cook the beef over high heat until desired doneness. Season with salt and pepper.
  3. When serving, place the vegetables in the centre of the plate stacking them neatly. Place the meat on the vegetables and drizzle with sauce.


For the perfect filet mignon, ask the butcher for the "heart" of the tenderloin, only then is the meat in one piece and does not break while cooking.

Salsify is like a big dark brown carrot. The flavor is reminiscent of the young endives. As its white flesh darkens quickly upon contact with air, the peeled salsify should immediately be immersed in acidulated (lemon or vinegar) water.


  1. Bbbq'd the filet mignon and serveditbwith the sauce and vegetables. Delicious.

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