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Filet Mignon With Mi-Carême in an Herb Crust

Filet Mignon With Mi-Carême in an Herb Crust


4 portions

Ingredients

  • 60 ml (1/4 cup) fresh tarragon, chopped
  • 60 ml (1/4 cup) fresh basil, chopped
  • 60 ml (1/4 cup) fresh oregano, chopped
  • 60 ml (1/4 cup) fresh parsley, chopped
  • 2 garlic cloves, chopped
  • 4 filets mignons, each 2 cm (3/4 inch) thick
  • 30 ml (2 tbsp.) Dijon mustard
  • 8 slices of Le Mi-Carême
  • Salt and freshly ground pepper

Red Onion Marmalade

  • 1 red onion, thinly sliced
  • 30 ml (2 tbsp.) butter
  • 125 ml (1/2 cup) honey
  • 60 ml (1/4 cup) balsamic vinegar
  • Salt and freshly ground pepper

Preparation

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  • Preheat BBQ to high heat.
  • In a small bowl, mix the herbs and the garlic together. Coat the filets mignons with Dijon mustard and then with the herb mixture.
  • Grill the filets mignons until cooked as desired. Two minutes before they are cooked, place 2 slices of Le Mi-Carême on each medallion and melt lightly.
  • Serve with red onion marmalade and vegetables, to taste.

Red Onion Marmalade

  • In a saucepan, brown the red onions in the butter over low heat for about 10 minutes.
  • Add the honey and continue cooking for 5 more minutes.
  • Add the vinegar and season with salt and freshly ground pepper, and continue cooking for 5 more minutes. Set aside.

You can use this cheese for this recipe

Accompaniments

Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

See wines