Filet Mignon Medallion Gratiné, Fettuccine with Fondant Cheese Cream Sauce

Directions

1. 1

   Remove the filet mignon medallion from the refrigerator 30 minutes before cooking to bring it to room temperature. Gently pat it dry with paper towels — a dry surface ensures a beautiful golden crust.

2. 2

   Prepare the red onion marinade: finely chop one petal of red onion and marinate it in 2 tablespoons of red wine vinegar, a pinch of sugar, and a pinch of salt for at least 20 minutes.

3. 3

   Heat a cast-iron or steel pan over high heat for 2 minutes. Add a drizzle of olive oil and sear the filet mignon medallion for 2 minutes per side for rare, 3 minutes per side for medium-rare. During cooking, add 15g of butter and continuously baste the meat with its juices. Reserve on a wire rack, cover lightly with aluminum foil, and let rest for 5 minutes.

4. 4

   While the meat is resting, prepare the sauce: in a small saucepan over medium heat, pour in the heavy cream and bring to a gentle simmer. Add the cheese cubes and stir until smooth, creamy, and well combined. Season with black pepper and taste before adding salt (the cheese is already salty). Keep warm over very low heat.

5. 5

   Cook the fettuccine in a large volume of boiling, generously salted water (10g of salt per liter), al dente according to package instructions, minus 1 minute. Drain, reserving some cooking water.

6. 6

   Return the pasta to the saucepan off the heat, add 15g of butter and lemon zest. Mix energetically, adding a bit of reserved cooking water if necessary to achieve a creamy and shiny texture. Generously pepper.

7. 7

   Generously brush the filet mignon medallion with 2-3 tablespoons of warm fondant cheese sauce. Using a kitchen blowtorch, grill the surface of the sauce until golden brown and slightly caramelized.

8. 8

   Create a nest of fettuccine in the center of the plate using a pair of tongs or a fork. Place the grilled filet mignon medallion beside it. Drizzle additional creamy sauce around. Garnish with the marinated red onion petal elegantly placed on top of the meat. Finish with a pinch of fleur de sel and serve immediately.