Beef mignons with carrot puree
2 servings
30 minutes
Beef tenderloin with carrot puree is an exquisite dish of European cuisine, combining the rich flavor of tender meat and the sweet velvety texture of carrot puree. Historically, filet mignon is considered a symbol of refined taste and is used in the finest gastronomic establishments. Here it is complemented by airy carrot puree with tahini, which adds subtle nutty notes. Beef seared in clarified butter and baked with rosemary and juniper berries acquires a spicy aroma and juiciness. This dish not only looks magnificent on the plate but also offers gastronomic pleasure, especially when paired with a glass of red wine. An ideal choice for a romantic dinner or an elegant celebration.
1
Peel the carrot and cut it into medium pieces.
- Carrot: 4 pieces
2
Fill with water, bring to a boil, and cook until done (about 10 minutes) depending on the size of the pieces. WARNING: Carrots will not reach the same state as regular mashed potatoes if they remain a bit firm inside — this is not a problem if you have a good food processor. The main thing is that they should be easily pierced with a sharp knife.
- Carrot: 4 pieces
3
Drain the water from the carrots and put them in a food processor with salt, olive oil, and tahini. Blend for about 5 minutes (the key here is that a long blending time will give you a smooth consistency. No rush is needed. If there's not enough liquid (depending on the size of the carrots), add more olive oil or tahini.
- Coarse salt: pinch
- Extra virgin olive oil: 3 tablespoons
- Tahini: 2 tablespoons
4
Fry pieces of beef fillet in melted butter until browned on all sides. Transfer the meat to a baking tray.
- Beef Mignon: 2 pieces
5
Sprinkle with rosemary and crushed juniper berries, and send to an oven preheated to 180 degrees for 10-12 minutes, depending on the desired doneness. Serve the filet mignon on top of carrot puree.
- Fresh rosemary: 1 stem
- Juniper berries: 6 pieces
6