Filet Mignon:

  • Beef Fillet 2.5 kg
  • Rosemary 100.0 g
  • Black pepper, crushed 100.0 g
  • Oil 100.0 ml

Caramelized Shallots:

Caramelized Demi Glace Sauce:

  • Hot Water 1.0 l
  • Cooking cream 200.0 ml
  • Shallots, caramelized 150.0 g
  • Garlic cloves, minced 30.0 g
  1. Filet Mignon:

    • Clean and prepare fillet. Making 250g portions. Marinate fillet portions with black pepper, rosemary and Knorr Beef Stock Powder.

  2. Caramelized Shallots:

    • Clean and slice shallots in halve. Sauté with butter on low heat, taking care not to brown the shallots too much.
    • Once soft and tender deglaze with a little water and add the Knorr Professional Teriyaki Sauce. Simmer gently until sauce reduces and shallots are caramelized.
    • Keep aside for the sauce.
  3. Caramelized Demi Glace Sauce:

    • Mix warm water with Knorr Demi Glace Sauce and simmer for 1 minute.
    • Dice the caramelized shallots and mix into the sauce, add some chopped rosemary and finally add cream and check viscosity.
  4. Cooking the Fillet:

    • Sear both side of each fillet portion over high heat charcoal grill or heavy cast iron pan, for even cooking, place the fillets in the oven until the desired doneness.
    • Remove fillets from oven and top off with the blue cheese crust, place them under the salamander to brown.
    • Serve fillets with the sauce on the side and not poured over the crust.
  5. Presentation:

    • Serve fillet with roasted potatoes and asparagus.