This filet mignon with cranberry sauce sounds complicated, but it's not! Served with a sauce of cranberries that make a dish with a wonderful combination of flavors.
4 beef steaks
1 cup fresh or frozen cranberries
1 tsp grated fresh ginger
1 thyme sprig, plus extra to garnish
1 tsp Dijon mustard
2/3 cup white wine
2 tsp olive oil
2 shallots, finely chopped
2 cloves of garlic, sliced
salt and black paper
TO MAKE THE CRANBERRY SAUCE
1. Pare the rind from the orange, then cut into very fine strips. Blanche the strips in a small pan of boiling water for about 5 minutes, until tender. Drain the strips and refresh under cold water.
2. Squeeze the juice from the orange, then pour into a small pan. Add the cranberries, ginger, thyme sprig and mustard.. Cook over low heat for about 15 minutes, stirring occasionally, until the cranberries are just tender.
PREPARE THE FILLET MIGNON
3. Heat the oil in a heavy frying pan, add the steak and cook over high heat for 2-3 minutes.
4. Turn over the steaks and add the wine and the shallots to the pan. Cook the steaks on the other side for 5-6 minutes on whether you like rare or medium-cooked meat.
5, Just before the end of cooking, pour in the sauce and add the strips of orange rind. Allow the sauce to bubble for a few seconds to thicken slightly. Adjust the seasoning to taste.
“One cannot think well, love well, sleep well, if one has not dined well“- Virginia Woolf, A Room of One's Own