2 tablespoons of fresh thyme
2 tablespoons of fresh rosemary
4 large garlic cloves
1 medium onion, cut into quarters
1 tablespoon of orange zest
1 teaspoon of coarse salt
1/2 teaspoon of black pepper
1/2 teaspoon of nutmeg, grated
2 tablespoons of olive oil
1 filet mignon of 1.5 kg
Mushroom Sauce
2 tablespoons of olive oil
3 medium onions, cut into rings
3 large garlic cloves, minced
1/4 cup of flour
1 tablespoon of thyme, chopped
2 tablespoons of rosemary, chopped
1 bay leaf
1/2 teaspoon of nutmeg, grated
1/4 teaspoon of ground cinnamon
1 shot of whiskey (optional)
1/4 cup of water
1/4 teaspoon of black pepper
1/4 cup of butter
Décor
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
1 medium onion, cut into quarters
1 tablespoon of orange zest
1 teaspoon of coarse salt
1/2 teaspoon of black pepper
1/2 teaspoon of nutmeg, grated
2 tablespoons of olive oil
1 filet mignon of 1.5 kg
Mushroom Sauce
2 tablespoons of olive oil
3 medium onions, cut into rings
3 large garlic cloves, minced
1/4 cup of flour
1 tablespoon of thyme, chopped
2 tablespoons of rosemary, chopped
1 bay leaf
1/2 teaspoon of nutmeg, grated
1/4 teaspoon of ground cinnamon
1 shot of whiskey (optional)
1/4 cup of water
1/4 teaspoon of black pepper
1/4 cup of butter
Décor
2 oranges with peels, cut into slices
Rosemary sprigs
Thyme sprigs
In a food processor, grind all the ingredients except for the oil and filet mignon, until well combined
Slowly add the oil, without stopping the processor, until you get a smooth mixture
Transfer to a large bowl and set aside
Cut off the ends of the filet mignon and discard
Wrap it with kitchen twine to maintain its shape
Place in the same bowl and drizzle with the reserved seasoning
Cover with plastic wrap and refrigerate overnight, flipping occasionally
Prepare the mushroom sauce: In a medium pan, heat the oil over medium heat
Add the onion and garlic and cook, stirring occasionally, until the onion is soft (about 5 minutes)
Add the flour and stir to combine
Cook for another minute
Add the thyme, rosemary, bay leaf, nutmeg, cinnamon, and whiskey (if using) and stir well (about 1 minute)
Add the beef broth, wine, and cognac and bring to a boil over high heat
Reduce the sauce to 2 cups (about 15 minutes)
Remove the bay leaf and set aside
Heat the oven to 400°F (200°C)
In a large baking dish, brush the filet mignon with the seasoning
Cover with aluminum foil and bake for about 1 hour, or until it reaches your desired level of doneness
Remove the twine from the filet mignon and slice it into thick slabs
Serve with the mushroom sauce spooned over the top.
