For accompaniment
4 sprigs of parsley without leaves
100 g of beans
1 tablespoon of salt
For the filet
1/2 teaspoon of salt
1 tablespoon of fresh thyme
1 tablespoon of dried oregano
2 tablespoons of fresh rosemary
1 1/2 cups of breadcrumbs (170 g)
500 g of filet mignon
1 slightly beaten egg white
1/2 cup of melted butter (100 g)
1/2 cup of water (120 ml)
For accompaniment
4 sprigs of parsley without leaves
100 g of beans
1 tablespoon of salt
For the filet
1/2 teaspoon of salt
1 tablespoon of fresh thyme
1 tablespoon of dried oregano
2 tablespoons of fresh rosemary
1 1/2 cups of breadcrumbs (170 g)
500 g of filet mignon
1 slightly beaten egg white
1/2 cup of melted butter (100 g)
1/2 cup of water (120 ml)
Prepare the accompaniment: in a medium pot, bring 1 liter of water to a boil
Add parsley and cook until tender (approximately 1 minute)
Transfer to a refrigerator and reserve
Join beans to the pot, season with salt, and cook until tender (approximately 4 minutes)
Drain, cut in half, transfer to the refrigerator and let cool
Cover with plastic wrap and reserve in the fridge
Prepare the filet: in a small bowl, mix salt, thyme, oregano, rosemary, and breadcrumbs. Reserve
Place the filet on a baking sheet and brush with egg white
On top, press the herb mixture
Drizzle with melted butter
Cover with aluminum foil and reserve in the fridge
When serving, preheat the oven to 200°C (hot)
Place the filet in a medium-sized dish and cover with aluminum foil
Bake in the oven for about 50 minutes
Remove the foil and bake until the crust is golden brown (about 20 minutes)
Transfer to a tray and reserve
Add water to the baking sheet and bring to a boil, scraping the bottom, until you get a dark sauce (approximately 1 minute). Reserve
Microwave the beans without parsley at high power for 1 minute
Divide into four pieces and tie with parsley sprigs
Cut the filet into six slices
Distribute it along with the beans between two plates, drizzle with the sauce
Serve afterwards
Approximately 1330 calories per serving
