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Wine with food: Filet mignon with port shallots on parsnip puree alongside a glass of dark Malbec.

Filet mignon with port shallots and parsnip puree

This fillet mignon with port wine shallots and parsnip puree is a real festive dish for gourmets. The combination of tender fillet of beef and an aromatic port wine reduction creates an exquisite taste sensation on the palate. The creamy parsnip puree gives the dish a gentle, earthy note that harmonizes perfectly with the sweetness of the glazed shallots. This recipe is ideal for a romantic dinner or a sophisticated occasion and can be served beautifully with the right preparation. A gourmet classic that harmonizes perfectly with a strong Malbec.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main course
Cuisine French, Gourmet
Servings 2 Servings
Calories 680 kcal

Cooking utensils

  • 1 Cast iron pan
  • 1 Small saucepan
  • 1 Masher or potato ricer
  • 1 Cutting board
  • 1 Meat thermometer

Ingredients
  

  • 2 Filet mignon steaks à approx. 200 g
  • 6 Shallots halved
  • 150 ml Port wine red
  • 100 ml Beef stock
  • 400 g Parsnips
  • 50 ml Cream
  • 50 g Butter
  • 2 Sprigs of thyme
  • 1 sprig of rosemary
  • Salt and pepper from the mill

Preparation
 

PREPARATION:

  • Remove the steaks from the fridge in good time.
  • Peel the parsnips and cut into large cubes.
  • Peel the shallots and halve lengthwise.
  • Wash the herbs and shake dry.

COOKING STEPS:

  • Cook the parsnips in salted water until soft.
  • Drain the water and allow the parsnips to evaporate briefly.
  • Puree finely with the cream and half the butter.
  • Season to taste with salt and nutmeg and keep warm.
  • Heat the pan to high heat and sear the steaks with a little oil on both sides.
  • Add the remaining butter and herbs and brown the meat.
  • Cook the meat over a low heat until the desired core temperature is reached.
  • Remove the steaks from the pan and leave to rest in aluminum foil.
  • Fry the shallots in the drippings.
  • Deglaze with port wine and reduce by half.
  • Add the beef stock and reduce to a creamy sauce.

DIRECTIONS:

  • Spread a layer of parsnip puree on the plates.
  • Place the filet mignon in the center of the puree.
  • Arrange the port shallots decoratively around the meat.
  • Drizzle the rest of the sauce over the meat.
  • Garnish with fresh thyme.

SUPPLEMENTS:

  • Steamed green bean salad
  • Glazed bunched carrots
  • Truffled potato gratin

Nutritional values per portion

Calories: 680kcalCarbohydrates: 24gProtein: 42gFat: 38g
Keyword Asian fillet of beef, Filet Mignon, Gourmet recipe, Malbec, Meat dish, Parsnip puree, Port wine, Shallots, Sunday lunch, Wine with food
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