Filet Mignon with Potato and Yogurt Ice Cream
⏳ Time
40 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Filet Mignon with Potato and Yogurt Ice Cream
Ingredients
- Lamb Neck Fillet - 28.2 oz
- Duck Fat - 1.8 oz
- Potato - 4 pieces
- Milk - 3 fl oz
- Gelatin - 0.1 oz
- Natural Yogurt - 3 fl oz
- Butter - 3.5 oz
- Vegetable Oil - 1 qt
- Apple Cider Vinegar - 1 tablespoon
- Tarragon - 0.7 oz
- Mustard Greens - 3.5 oz
- Corn Salad - 1.8 oz
- Frozen black currant puree - 7.1 oz
- Balsamic Vinegar - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the potatoes and slice them thinly. In a deep skillet, heat vegetable oil and fry the potato slices until they are beautifully golden brown. Remove them, drain on a paper towel, and season with salt.
Step 2
In a double boiler, combine the milk and yogurt. The water underneath the yogurt and milk should be just about to boil; do not overheat the mixture. Aim for a temperature of around 50–140°F. Stir the gelatin into the milk and yogurt mixture and continue to mix until it is completely dissolved.
Step 3
Dip the potato chips into the mixture, place them on a tray, and put the tray in the freezer.
Step 4
Cut the fillet into pieces weighing 200 grams each. Tie them with kitchen twine around the perimeter to give each piece a round shape. Heat duck fat in a skillet and sear the seasoned fillet, sprinkled with salt and pepper: four minutes on one side, three on the other, and one minute on the sides. This will make the piece look completely cooked on the outside. Place the fillet in an oven preheated to 356°F for seven minutes.
Step 5
Remove the meat, wrap it in foil, and let it rest for five minutes.
Step 6
Replace the meat in the oven with a baking tray containing four leaves of beetroot for two minutes, allowing them to turn into chips.
Step 7
In a small saucepan, melt the butter with the vinegar, continuously whisking the melting butter with a whisk; season with salt and pepper once the butter has completely melted. Add the tarragon leaves.
Step 8
In another saucepan, combine the frozen currants with balsamic vinegar and simmer for ten minutes. Then strain through a sieve to obtain a thick sauce. If the sauce is not thick enough, reduce it a bit more.
Step 9
Place the fillet on a plate, add the frozen yogurt-coated potatoes, a few leaves of corn salad, and one or two chips made from beet leaves. Drizzle with creamy tarragon sauce and blackcurrant sauce.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.