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Ingredients
- 4 x Mignon fillets - (8 ounce ea)
- 4 Tbsp. Extra virgin olive oil divided see * Note
- 8 ounce Homemade Farmer's Cheese see * Note
- 2 Tbsp. Chopped shallots
- 2 c. Sliced shiitake mushrooms
- 1/4 c. Peeled, seeded, minced tomatoes
- 2 c. Veal reduction
- 1 Tbsp. Minced parsley Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Butter
- 1 c. Mashed potatoes warm
- 1/2 c. Assorted mild herb salad Oil for frying
Directions
- Preheat the fryer. Preheat the oven to 400 degrees.
- Make a 2-inch slit on the side of each fillet. Season each fillet inside and out with Emeril's Essence. Stuff each fillet with 2 ounces of the Homemade Farmer's Cheese.
- In a saute/fry pan, heat 2 Tbsp. of the extra virgin olive oil. When the pan is smoking warm, sear the fillets for 2 min and flip over. Finish the fillets in the oven. Roast for 4 to 5 min for medium-rare. Remove from the oven and allow to rest for 1 minute.
- For the sauce: In a saute/fry pan, heat the remaining extra virgin olive oil. When the pan is smoking warm, saute/fry the shallots, mushrooms and garlic for 2 to 3 min. Add in the tomatoes and veal reduction. Simmer the sauce for 2 to 3 min. Season with salt and pepper. Stir in the parsley. Mount in the butter. Remove from the heat.
- Fry the herb salad in the fryer for 1 minute till crispy. Place the fillet on top of the potatoes. Spoon the sauce over the fillet. Garnish with the fried herbs and Essence.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 459 | |
| Calories from Fat 411 | 90% |
| Total Fat 46.48g | 58% |
| Saturated Fat 10.1g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 46mg | 2% |
| Potassium 313mg | 9% |
| Total Carbs 9.71g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.59g | 0% |
| Protein 2.49g | 4% |
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