2 tablespoons of fresh thyme
2 tablespoons of fresh rosemary
4 large garlic cloves
2 leaves of bay leaf
1 medium onion (100g), cut into quarters
1 tablespoon of grated orange zest
1 teaspoon of coarse salt
1/2 teaspoon of black pepper
1/2 teaspoon of ground nutmeg
2 tablespoons of olive oil
1 piece of filet mignon (1.5kg)
For the sauce
2 tablespoons of olive oil
3 medium onions (300g), cut into rings
3 large garlic cloves, minced
1 tablespoon of grated ginger
1 tablespoon of all-purpose flour
1 tablespoon of fresh thyme
2 tablespoons of fresh rosemary
1 bay leaf
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cinnamon
1 tea bag of beef bouillon dissolved in 3 cups of boiling water (720ml)
1 cup of dry red wine (240ml)
1/2 cup of brandy (60ml)
1/2 cup of water (120ml)
1/4 teaspoon of black pepper
1/4 cup of butter (50g)
To garnish
2 oranges with peels, cut into slices
Rosemary sprigs
Thyme sprigs
2 tablespoons of fresh thyme
2 tablespoons of fresh rosemary
4 large garlic cloves
2 leaves of bay leaf
1 medium onion (100g), cut into quarters
1 tablespoon of grated orange zest
1 teaspoon of coarse salt
1/2 teaspoon of black pepper
1/2 teaspoon of ground nutmeg
2 tablespoons of olive oil
1 piece of filet mignon (1.5kg)
For the sauce
2 tablespoons of olive oil
3 medium onions (300g), cut into rings
3 large garlic cloves, minced
1 tablespoon of grated ginger
1 tablespoon of all-purpose flour
1 tablespoon of fresh thyme
2 tablespoons of fresh rosemary
1 bay leaf
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cinnamon
1 tea bag of beef bouillon dissolved in 3 cups of boiling water (720ml)
1 cup of dry red wine (240ml)
1/2 cup of brandy (60ml)
1/2 cup of water (120ml)
1/4 teaspoon of black pepper
1/4 cup of butter (50g)
To garnish
2 oranges with peels, cut into slices
Rosemary sprigs
Thyme sprigs
In a food processor, process all the ingredients except for olive oil and filet mignon
Gradually add the olive oil while the machine is running, until the mixture is smooth
Transfer to a large bowl and reserve
Trim the ends of the filet mignon and discard
Tie it with kitchen twine to maintain its shape
Place in the same bowl and brush with the reserved marinade
Cover with plastic wrap and refrigerate for at least 24 hours, turning occasionally
Prepare the sauce: In a medium pan, heat the olive oil over medium heat
Add the onions, garlic, ginger, thyme, rosemary, bay leaf, nutmeg, cinnamon, and black pepper
Process until smooth
Add the beef bouillon, wine, brandy, water, and butter
Bring to a boil and reduce to 2 cups (480ml) over high heat
Remove the bay leaf and reserve
Preheat the oven to 200°C (hot)
In a large baking dish, brush the filet mignon with the marinade
Cover with aluminum foil and bake for about 1 hour, or until it's cooked through and slightly pink in the center. Reserve
Add the water to the remaining sauce and scrape with a spoon
Transfer to the pan with the reserved sauce and simmer over high heat
Season with black pepper
Gradually add the butter, stirring constantly with an electric mixer until the sauce is smooth
Remove the kitchen twine from the filet mignon
Place slices of orange on a platter, then place the reserved filet mignon on top
Garnish with rosemary and thyme sprigs
Serve sliced with the remaining sauce on the side
224 calories per slice
