Filet Mignon with Cassava Purée and Sautéed Vegetables
A sophisticated dish featuring tender, juicy filet mignon, accompanied by a creamy, golden cassava purée and colorful sautéed vegetables. A rich red wine sauce completes this refined presentation.
🛒 Ingredients
2 servings
- 2 filet mignon medallions (approx. 5 oz each)
- 10.5 oz cassava (yuca)
- 1 medium carrot
- 1 small zucchini
- 0.5 red bell pepper
- 0.5 yellow bell pepper
- 0.5 small onion
- 1 clove garlic
- 3.5 fl oz dry red wine
- 1 tbsp butter
- Olive oil, to taste
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
Watch the original video
Watch on TikTokDirections
- 1
Cook the peeled cassava in boiling water until tender (about 20 minutes).
- 2
Drain, mash well, add butter, and adjust salt to taste. Keep warm.
- 3
Cut the carrot, zucchini, and bell peppers into thin strips.
- 4
Sauté the chopped onion and garlic in olive oil until translucent.
- 5
Add the vegetables and sauté over high heat for 5-7 minutes.
- 6
Season the filet medallions with salt and pepper.
- 7
Cook the filet mignon for 3-4 minutes on each side for medium-rare.
- 8
Deglaze the pan with the red wine and let it reduce for 2-3 minutes.
- 9
Plate the filet in the center, with the purée on the side and the vegetable strips arranged neatly.
- 10
Drizzle with the red wine sauce and garnish with fresh parsley.
💡 Chef's Tip
Take the filet mignon out of the refrigerator 15 minutes before cooking. Cassava can be replaced with mashed potatoes. Cut the vegetables uniformly for even cooking. Use a good quality dry red wine for the sauce.
