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🍽️ Tender Filet Mignon with Creamy Vegetable Butter

401 kcal · 30 min · 4 servings

Ingredients

• 4 beef tenderloin tips (approx. 100 g each)
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil (for frying)
• 1 onion
• 400 g parsnips
• 200 ml beef stock
• 50 g cold butter
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Rinse the filet tips briefly under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Season the steaks evenly with salt and pepper.
4. 4. Heat two tablespoons of oil in a large pan.
5. 5. Sear the steaks brown on both sides.
6. 6. Remove the steaks from the pan and set them aside.
7. 7. Preheat the oven to 100 degrees Celsius (convection 80 degrees or gas mark 1).
8. 8. Place the steaks on an oven rack.
9. 9. Place a drip pan directly under the rack.
10. 10. Cook the steaks in the oven for about 15 minutes.
11. 11. Adjust the cooking time to your desired doneness.
12. 12. Peel the onion and the parsnips.
13. 13. Cut the vegetables into small cubes.
14. 14. Fry the vegetables in the remaining pan juices.
15. 15. Deglaze the vegetables with the meat stock.
16. 16. Let the mixture simmer for about 10 minutes.
17. 17. Remove the pan from the heat.
18. 18. Stir one to two tablespoons of cold butter into the vegetables.
19. 19. Finely chop the parsley and stir it in.
20. 20. Season the sauce with salt and pepper to taste.
21. 21. Distribute the vegetable butter sauce onto the plates.
22. 22. Place the seared filet tips on top of the sauce.
23. 23. Garnish the dishes with the remaining cold butter.
24. 24. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 401
• Protein: 31 g · Fett/Fat: 25 g · Carbs: 14 g