3/4 cup of vegetable broth (if desired, dissolve 1/2 teaspoon in 3/4 cup of water)
1/2 cup of white wine
1/4 cup of cold butter
3 tablespoons of olive oil
2 tablespoons of brandy
1 tablespoon of grated ginger
1 tablespoon of lemon juice
1/2 teaspoon of salt
4 filet mignon medallions
3 red bell peppers
1 sprig of thyme
Accessory: Twine
3/4 cup of vegetable broth (if desired, dissolve 1/2 teaspoon in 3/4 cup of water)
1/2 cup of white wine
1/4 cup of cold butter
3 tablespoons of olive oil
2 tablespoons of brandy
1 tablespoon of grated ginger
1 tablespoon of lemon juice
1/2 teaspoon of salt
4 filet mignon medallions
3 red bell peppers
1 sprig of thyme
Accessory: Twine
Tie the medallions with twine to keep their shape
Season them with salt, thyme, and olive oil
Set aside
Peel the sweet potatoes, remove the seeds, and cut into thick slices
Soak the sweet potato slices in lemon juice
Melt half of the butter in a hot skillet
Fry the sweet potato slices for three minutes or until slightly tender
Add the brandy and tilt the skillet to let it flambé
When the flame dies down, add the grated ginger and stir
Fry for another eight minutes or until the sweet potatoes are well caramelized
Remove from heat and transfer to a bowl
Set aside
In the same skillet, fry the medallions for four minutes on each side or until golden brown and tender
Remove the twine and set aside
Add the white wine to the skillet and let it simmer for three minutes, scraping the bottom with a spoon
Add the vegetable broth and let it simmer for five more minutes
Add the remaining butter and stir until melted
Add the sweet potatoes and medallions and simmer until warmed through.
