FILET MIGNON & MORELS SAUCE
This week, the filet mignon is featured in a version enhanced with our Montreal steak spices!
The whole thing is topped with a decadent morels sauce made with 15% cream, onion and white wine.
This recipe is served with Brussels sprouts with bacon and our Cajun Mardi Gras spices.
It's the perfect occasion to treat your loved one, Valentine's Day or not!
400 g beef tenderloin
3 tbsp. Montreal Steak seasonings
50 g of dried morels (rehydrated)
1 onion, finely chopped
¾ cup of white wine
¾ cup of 15% cream
20 Brussels sprouts cut in half
6 slices of bacon, coarsely chopped
½ finely chopped onion
3 tbsp. Cajun Mardi Gras seasonings
Bacon & Mardi Gras Brussels Sprouts Ingredients
In a large bowl, toss Brussels sprouts, onion, bacon, Cajun Mardi Gras seasonings with a drizzle of olive oil. Spread on parchment paper-lined baking sheet and bake at 425°F for about 20 minutes.
Brush tenderloin with olive oil and sprinkle generously with Montreal steak seasonings on both sides.
In a large saucepan over high heat, cook the tenderloin on each side for 1 to 2 minutes or as desired. Remove from heat and allow meat to rest for approximately 10 minutes.
In the same pan, sauté the onion and morels with a drizzle of olive oil for 3 to 4 minutes. Deglaze with the white wine and add the cream.
Bring the sauce to a boil, reduce the heat and simmer for a few minutes until the sauce thickens.
Serve the tenderloin with the sauce and Brussels sprouts on the side.
Inspiration for your everyday life. For small and big events.