Filet mignon with potato and yogurt ice cream
4 servings
40 minutes
Filet mignon with potato and yogurt ice cream is a masterpiece of French cuisine, combining sophistication and bold gastronomic solutions. Tender beef fillet, seared in aromatic duck fat, develops a caramelized crust while retaining juiciness inside. The contrast comes from the crispy potato ice cream infused with the tangy freshness of Greek yogurt. A creamy tarragon sauce and thick blackcurrant balsamic reduction complete the dish, balancing sweetness and acidity. Beet leaf chips add textural variety. This dish is an ideal choice for gourmets who appreciate refined flavors and the art of gastronomy, capable of turning dinner into a true culinary adventure.
1
Peel the potatoes and slice them thinly. Heat vegetable oil in a deep pan and fry the potato slices until golden. Remove, drain on paper towels, and salt.
- Potato: 4 pieces
- Vegetable oil: 1 l
- Salt: to taste
2
In a water bath, mix milk and yogurt. The water under the yogurt and milk should be just about to boil; do not overheat the mixture. About 50–60 degrees. Stir gelatin into the milk with yogurt and mix until it completely dissolves.
- Milk: 100 ml
- Greek yogurt: 100 ml
- Gelatin: 3 g
3
Dip the potato chips in the mixture, place them on a tray, and put the tray in the freezer.
- Potato: 4 pieces
4
Cut the fillet into pieces weighing 200 grams each. Tie them with cooking string around the perimeter to have a round shape. Heat duck fat in a pan and fry the seasoned fillet with salt and pepper: four minutes on one side, three on the other — and one minute on the sides. To make the piece look like fully cooked meat on the outside. Place the fillet in an oven preheated to 180 degrees for seven minutes.
- Beef fillet: 800 g
- Duck fat: 50 g
- Salt: to taste
- Ground black pepper: to taste
5
Remove the meat, wrap it in foil, and let it rest for five minutes.
6
Instead of meat, place a tray with four beet leaves in the oven for two minutes to turn them into chips.
- Beet tops: 100 g
7
In a small saucepan, melt butter with vinegar, continuously whisking the melting butter; season with salt and pepper when all the butter is melted. Add tarragon leaves.
- Butter: 100 g
- Apple cider vinegar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Tarragon: 20 g
8
In another saucepan, mix frozen currants with balsamic vinegar, simmer for ten minutes, then strain through a sieve to obtain a thick sauce. If it's not thick enough, reduce the sauce a bit more.
- Frozen blackcurrants: 200 g
- Balsamic vinegar: 20 ml
9
Place the fillet on a plate, add frozen potatoes in yogurt, a few leaves of corn salad, and a couple of chips made from beet leaves. Add creamy sauce with tarragon and black currant sauce.
- Beef fillet: 800 g
- Potato: 4 pieces
- Corn salad: 50 g
- Beet tops: 100 g
- Butter: 100 g
- Tarragon: 20 g
- Frozen blackcurrants: 200 g