Filet mignon with Mi-Carême in an herb crust

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Ingredients

??? red onions, minced, for the marmalade ???
??? butter, unsalted, for the marmalade ???
??? honey, for the marmalade ???
??? balsamic vinegar, for the marmalade ???
??? fresh tarragon, minced ???
??? fresh basil, minced ???
??? Italian parsley, fresh, minced ???
??? garlic, minced ???
??? beef, filets mignon, each 3/4-inch thick ???
??? Dijon mustard ???
??? Mi-Carême cheese, cut into 8 slices ???
??? salt [optional] ???
??? ground pepper to taste ???

Method

Prepare the red onion marmalade:

  1. In a saucepan, brown the red onions in the butter over low heat for about 10 minutes. Add the honey and continue cooking for 5 more minutes. Add the vinegar and season with salt and freshly ground pepper, and continue cooking for 5 more minutes. Set aside.

Cook the filets mignons:

  1. Preheat BBQ to high heat.
  2. In a small bowl, mix the herbs and the garlic together. Coat the filets mignons with Dijon mustard and then with the herb mixture.
  3. Grill the filets mignons until cooked as desired. Two minutes before they are cooked, place 2 slices of Le Mi-Carême on each medallion and melt lightly.
  4. Serve with red onion marmalade and vegetables, to taste.

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Cheese | Halal

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