I think of the classic beef recipes, Filet Mignon probably hits front of mind (and palate for that matter). Filet Mignon is French (as you know) and translates as “cute” fillet. I love the classics, and so does Chef Adrian Richardson.
As Maille ambassador, Richardson cooked up a storm for the launch of the first Maille concept store in the southern hemisphere.
Here’s his Filet Mignon recipe from the Maille Le Drunch media launch.
Fillet steak wrapped in bacon, with blue cheese mustard and thyme
4 x 200g tenderloin (fillet steaks)
4 x long rashers of bacon
2 tablespoons blue cheese mustard
2 tablespoons chopped fresh thyme
salt and pepper
2 tablespoons butter
Lay the four bacon strips on a board. Rub each strip of bacon with blue cheese mustard and sprinkle with thyme.
Wrap a rasher of bacon around each tenderloin, securing each with two toothpicks. Season each with salt and pepper, and rub with oil.
Sear in a hot griddle pan or grill. Then, to cook for medium-rare place in a pre-heated oven for six minutes.
Remove from oven, rest for three minutes, and remove toothpicks.
Serve with spinach, and plenty of extra blue cheese mustard.