Ingredients
- 4 3-4 oz. medallions of filet mignon
- 1 pound brussels sprouts, sliced thinly lengthwise
- 1 clove garlic, sliced thin
- 1/2 cup verjus (white grape juice makes a great substitute)
- 4 tablespoon extra virgin olive oil
- 1 cup greek yogurt
- 1/4 cup fines herbes, a mixture of chervil, tarragon and chives
Preparation
Baking Directions:
To make the steaks: Season the filet mignon medallions with salt and pepper.
In a hot pan, sear them until a beautiful crust is formed on each side.
This takes about two minutes on each side to achieve a medium-rare temperature.
Let the steaks rest for five minutes.
To make the hash: Add 2 tablespoons of extra virgin olive oil to a saute pan.
Heat it and then add the cooked, diced sweet potatoes.
When they're starting to get golden-brown, add the thinly sliced garlic for between 10 and 30 seconds until they too start to get brown.
Add the brussels sprouts and continue cooking on high heat for two minutes, constantly stirring or tossing the hash.
Add a touch of verjus to coat and glaze.
Reserve for plating.
To make the yogurt:In a stainless steel bowl, whip the yogut with 2 tablespoons of extra virgin olive oil.
Season it with salt and pepper, then gently fold in the cut herbs.
