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Filet Mignon with Pumpkin Seed Caesar Salad
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Filet Mignon with Pumpkin Seed Caesar Salad

2 hServes 5Nutri-Score C€€€
from @justahumblecook6 imports0 cooked
Adapt this recipe

what you need

Ingredients

5 people
  • filet mignon (4 steaks, at room temperature)Meat800 g
  • chicken breast (butterflied and pounded thin)Meat200 g
  • garlic herb marinadePantry40 g
  • saltSpices20 g
  • romaine lettuce (rinsed, spun dry and chilled)Produce3 pieces
  • baby potatoes (rinsed, boiled until tender)Produce800 g
  • thyme (fresh sprigs)Spices5 g
  • rosemary (fresh sprigs)Spices5 g
  • oregano (dried)Spices5 g
  • broccoli (cut into florets, blanched)Produce200 g
  • broccolini (blanched)Produce300 g
  • sourdough bread (crust removed, torn into rustic pieces)Bakery250 g
  • butter (melted, plus cold knobs for the sauce)Dairy120 g
  • garlic (cloves, pressed or crushed)Produce6 pieces
  • salmorejo saucePantry30 g
  • lemon juice (freshly squeezed)Produce80 ml
  • Dijon mustardPantry15 g
  • pumpkin seeds (toasted)Nuts & seeds80 g
  • olive oilPantry120 ml
  • waterOther80 ml
  • Parmesan (finely grated)Dairy120 g
  • sweet Concord grape wineBeverages300 ml
  • onion (roughly chopped)Produce1 piece
  • veal stockPantry400 ml
  • avocado (sliced into a rose)Produce1 piece
  • crème fraîcheDairy60 g
  • caviarFish30 g

per serving

Nutrition

841kcal

Carbs
42 g
Proteins
49 g
Fat
53 g
Adapt tools

what you’ll use

Tools

  • Salad spinner
  • Blender
  • Saucepan
  • Baking tray
  • Grill
  • Mixing bowl
  • Sieve
  • Grater
  • Garlic press

step by step

Method

  1. Prepare and chill the romaine

    • Rinse the romaine lettuce several times to remove dirt and bugs.
    • Spin and dry the leaves thoroughly so the dressing will cling.
    • Wrap in paper towels and refrigerate until serving.
    Step 1

  2. Boil and chill the potatoes

    • Rinse the potatoes to remove excess starch and start them in cold water.
    • Season heavily with salt, thyme, rosemary and oregano and boil until almost falling apart.
    • Drain, then chill in the fridge to cool and firm up.
    Step 2

  3. Blanch the vegetables

    • Blanch the broccoli florets and the broccolini in salted boiling water.
    • Refresh and set aside for a quick finish later.
    Step 3

  4. Make the garlic butter croutons

    • Remove the crust from the sourdough and tear it into rustic pieces.
    • Melt the butter with the pressed garlic, let it infuse, then stir in the salmorejo sauce.
    • Toss with the bread and bake until buttery, garlicky and crispy, then drain on paper towels.
    Step 4

  5. Blend the pumpkin seed Caesar dressing

    • Blend the lemon juice, raw garlic, Dijon mustard and pumpkin seeds.
    • With the blender running, stream in the olive oil and water.
    • Add more lemon juice and water until the dressing is pourable and bright.
    Step 5

  6. Grate the Parmesan

    • Grate a generous amount of Parmesan to toss with the salad and to finish the broccolini.
    Step 6

  7. Reduce the wine sauce

    • Simmer the sweet Concord grape wine with garlic, onion and thyme until the alcohol smell is gone.
    • Add the veal stock and reduce again until nicely thickened.
    • Strain out the aromatics and keep the sauce warm.
    Step 7

  8. Marinate the chicken

    • Butterfly and pound the chicken breast thin.
    • Marinate with the garlic herb marinade and salt.
    Step 8

  9. Roast the potatoes

    • Toss the chilled potatoes with the remaining garlic butter from the croutons.
    • Spread on a sheet pan and roast, flipping halfway through for even browning.
    Step 9

  10. Grill the steaks and chicken

    • Grill the filets and the marinated chicken breast to the desired doneness.
    • Char the broccolini and dress it while hot with lemon juice and grated Parmesan.
    Step 10

  11. Finish the sauce

    • Whisk cold knobs of butter into the reduced sauce to thicken and add richness.
    Step 11

  12. Toss the Caesar salad

    • Toss the romaine and croutons with the pumpkin seed dressing, plenty of Parmesan and more lemon juice.
    Step 12

  13. Plate and serve

    • Sauce the steaks and plate with the roasted potatoes and charred broccolini.
    • Serve the salad topped with extra Parmesan and croutons.
    • For the child's plate, serve grilled chicken with an avocado rose and steamed broccoli.
    Step 13
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