2.5 kg filet mignon
Salt and black pepper to taste
2 tablespoons unsalted butter at room temperature
6 tablespoons olive oil
4 tablespoons Dijon mustard
8 tablespoons white wine vinegar
2 cups fresh or frozen fava beans
20 finely chopped radishes
1/4 cup fresh herbs (parsley, thyme, mint)
For the Sweet Herbs
8 sweet herbs
Salt to taste
200g peeled and pitted almond paste
12 slices of bread form
120g grated Parmesan cheese
2 eggs
1/2 cup all-purpose flour
Azeite for frying
2.5 kg filet mignon
Salt and black pepper to taste
2 tablespoons unsalted butter at room temperature
6 tablespoons olive oil
4 tablespoons Dijon mustard
8 tablespoons white wine vinegar
2 cups fresh or frozen fava beans
20 finely chopped radishes
1/4 cup fresh herbs (parsley, thyme, mint)
For the Sweet Herbs
8 sweet herbs
Salt to taste
200g peeled and pitted almond paste
12 slices of bread form
120g grated Parmesan cheese
2 eggs
1/2 cup all-purpose flour
Azeite for frying
Preheat the oven to 350°F (180°C) (moderate)
Season the filet mignon with salt and black pepper
Spread the butter mixture (2 tablespoons of butter mixed with 2 tablespoons of olive oil) evenly over the meat
Bake in a baking dish for 40 minutes to an hour, or until desired doneness
While the meat is baking, prepare the sauce: In a bowl, combine the mustard and vinegar
Add the remaining olive oil, stirring until emulsified
Season with salt and black pepper
Refrigerate the sauce, covered with plastic wrap, until ready to use
Cook the fava beans in boiling water with salt until al dente
Drain and place in a bowl with cold water
Remove the skin (if using fresh fava) and pat dry with paper towels
In a bowl, combine the fava, radishes, and herbs and season with the sauce
Marinate for 20 minutes
Sweet Herbs
Cut the sweet herbs into 1cm thick slices, in the direction of the length, leaving the leaves attached to the stem
Quickly pass through boiling water with salt and drain
Let cool on paper towels
Mash the almond paste and bread form in a processor
Add the Parmesan cheese and process until a coarse texture is achieved
In a bowl, lightly beat the eggs with a pinch of salt
Dip the sweet herb slices into the flour, shaking off excess and then into the egg
Cover with the almond-paste mixture, pressing to adhere evenly
Fry in oil until golden brown on both sides. Reserve
Remove the filet mignon from the oven, let cool slightly, and serve with the fava and sweet herbs empanada
