Filet Mignon - an expensive steak cut from the smaller end of tenderloin, lean and extremely tender cut of beef.
Light or medium bodied reds are to look for when pairing with this recipe.
Reds that has a moderately tannin and brighter acidity would cut through the delicate texture of this cut, such as Pinot Noir, which would also match with a Béarnaise sauce if you preferred.
Moores Hill Pinot Noir ($300)
Other than Pinot Noir, Merlot or Syrah / Grenache / Mourvèdre blends work well with this Filet Mignon too. A peppercorn sauce can also be served and match beautifully with the following wines.
Celler Mas Romeu Senglar ($200)
INGREDIENTS (Serve 2)
2 filet mignon (1.5 - 2 inches thick, room temperature)
2 garlic cloves (lightly smashed)
2 sprigs of thyme or rosemary
2 tbsp butter
Salt & pepper
1 medium head cauliflower (Apx. 500-700g)
1 bag watercress, washed (Apx. 100g)
1 tsp Dijon mustard
2 tbsp extra olive oil
Salt & pepper
HOW TO MAKE THIS RECIPE
1. Place a large skillet over high heat until smoking hot. Season filets generously with salt & pepper on all sides. When the pan is smoking, add oil and lay the filets into the hot pan.
2. Get a great sear on both sides of the filets, flip the filets every 1 minute and roll it around the pan to get all sides seared. Add the garlic, herb and butter to continue to cook, keep flipping the steaks and basting with foaming butter until the golden crust formed and internal temperature reaches 54 - 58°C for medium rare - medium. Remove the steaks to a warm plate to rest.
3. Lay the Filet Mignon onto the cauliflower purée, place the dressed salad on a side and serve. The meat should be perfectly pink in the middle.
1. Thinly slice the cauliflower or roughly chop it into small pieces.
2. Place the cauliflower, milk and butter in a saucepan, cover with lid and bring it to a simmer over medium heat. Check the cauliflower every few minutes to prevent scorching.
3. Continue to cook until the cauliflower is tender, then add the cauliflower and salt into a blender and blend until smooth. Add a little bit of the remaining cooking liquid at a time to adjust the richness and texture of the purée. Blend, taste and adjust salt to your taste.
1. Whisk mustard, lemon juice, olive oil, salt and pepper in a bowl until dressing is emulsified and thick. Add watercress to dressing, toss gently until watercress is evenly coated. Taste and season to your taste.
2. Pile salad lightly onto plates and finely grate Parmesan cheese on top to finish.