Fillet Mignon with Butter and Vegetables
With plenty of protein, beef is not only well received by athletes, as we need this nutrient not only for muscle building but also for the formation of cells, messenger substances and antibodies. The meat also scores points with approximately 2.5 milligrams of iron per 100 grams of beef, covering one quarter of the daily requirement. We need this mineral for the formation of blood and an optimal oxygen transport in the body. The well-known vegetable parsnip can keep up with modern superfoods because it is full of healthy ingredients. 100 grams contain 523 milligrams of potassium, which strengthens the cardiovascular system.
Beef fillets are in themselves very high quality meat, the tops, also called filet mignon, even surpass them in quality, as they are specially tender, juicy and tasty. You can also add carrots to your vegetable garnish, peel, dice and roast them together with parsnips. Migonon steak is also suitable for a lamb's lettuce with Emmental.
Preheat the oven to 100°C (approximately 215°F).
Rinse the steaks, pat dry and season with salt and pepper. Sear both sides in 1-2 tbsp of hot oil and remove from the pan. Move to the oven rack over a drip pan and cook for about 15 minutes (longer or shorter depending on the desired doneness and meat thickness).
Peel and dice the onion and parsnips. Fry both together in the pan drippings, then add the beef stock and the Cognac and let simmer for about 10 minutes. Remove from the heat, stir in 1-2 tablespoons of cold butter along with the parsley, salt and pepper. Transfer to plates with the steaks.
Serve garnished with the remaining butter.