Fillet Mignon with Beluga Sause and Asparagus

​Ingredients / 2 port 4 slices filet de boeuf, on RFD technique 2 tbsp ghee 1 spring rosemary

2 garlic cloves, halved 10 asparagus, peeled and lightly blanched 4 – 6 tbsp beluga sauce Celtic salt and freshly ground pepper

Method

• In a frying pan heat the ghee and when is hot, and the ghee starts to turn little brown place the filet, in a frying pan, heat the ghee, and when it is hot enough, and the ghee starts to turn a little brown, place the filet, rosemary and garlic.

• Fry for a minute on each side using the melting butter to cover all the ingredients extracting the flavours.

• Add the beluga sauce to the pan and simmer for a minute.

• Turn off the heat and serve at once.

Tips

• Creating this dish takes only a few minutes if you prepare it correctly. I enjoy combining it with some creamy mashed potatoes or peeledsweet baked potatoes.