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About the Dish

  • Filet Mignon

    Filet Mignon

  • PeachDish Salt

    PeachDish Salt

  • Canola Oil

    Canola Oil

  • Brussels Sprouts

    Brussels Sprouts

  • Apple

    Apple

  • Turmeric

    Turmeric

  • Shallot

    Shallot

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Parmesan Cheese

    Parmesan Cheese

METHOD

1
Please take the time to read the whole recipe card before beginning. You’ll find it helpful to have a timer near the stove for this recipe.
2
Season the filet on all sides with 1/2 teaspoon of PeachDish salt, let stand at room temperature.
3
Cut the ends off of the Brussels sprouts, then cut them in half, remove any loose leafs, then finely slice the rest. Mince the shallot, cut the apple into 1-inch long, 1/4” wide sticks (batonette).
4
Heat a saute pan over medium-high heat, coat lightly with cooking oil. When oil is hot & shimmering, add the filets.
5
Cook filets for about 2 minutes, or until well-browned. Turn the pieces and cook for 1-2 minutes more. For rare, roll the filet briefly on all remaining sides. For med-rare-medium, cook for 2-3 minutes total on all remaining sides. Let rest while you make the salad dressing.
6
Place cider vinegar and turmeric in a mixing bowl. Add shallot, 1/2 teaspoon of PeachDish salt. Drizzle in the olive oil while mixing vigorously. Dress the Brussels sprouts and apples, and add the shaved parmesan. Taste and adjust seasoning.
7
Serve the filet with the salad on the side, and enjoy!