Filet Mignons Lili

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the sauce, melt 1 tablespoon of butter in a casserole dish, fry the shallots in it until they are soft. Add tomato paste, bay leaf and rosemary and stir well. Add cognac, Madeira and red wine. Simmer for 10 minutes until the amount is reduced to 1/2 cup. Add stock, simmer for 15 minutes. Pass through a sieve and whip in the remaining butter over medium heat.

2. 2

   Season to taste and keep warm. For the potatoes, grease a heat-resistant frying pan and place potato slices in it like rosettes. Spread each layer generously with butter and season. Heat the pan for 10 minutes at medium temperature until the underside of the lower potatoes is brown. Cover and bake in the oven at 250° C (gas mark 5) for 15 minutes, grill for 2 minutes and let rest for 5 minutes. Season meat with pepper. Heat butter and oil, add garlic and braise for 2 minutes. Increase heat and add the fillets. Fry for 10-12 minutes, turning once. The meat should be brown on the outside and pink on the inside. Remove from the pan, season with salt and leave to rest for 5 minutes covered with foil. Wipe out the pan, reheat it again and add goose liver pâté and fry it briefly on each side, take it out and put it aside.

3. 3

   Heat butter and oil, add garlic and braise for 2 minutes. Increase heat and add the fillets. Fry for 10-12 minutes, turning once. The meat should be brown on the outside and pink on the inside. Remove from the pan, season with salt and leave to rest for 5 minutes covered with foil. Wipe out the pan, reheat it again and add goose liver pâté and fry it briefly on each side, take it out and put it aside. Simmer artichokes in gravy for 2 minutes. Arrange everything together and garnish with the artichokes

4. 4

   Preparation time: 1 hour