Filet grillé aux tomates et à la moutarde

  • 200 gr.( 0.44 lbs )  fillet
  • 5 gr.( 0.011 lbs ) rosemary
  • 3 gr. ( 0.0066 lbs) sage
  • 5 gr. ( 0.011 lbs) parsley
  • 30 gr ( 0.066 lbs) yellow tomato
  • 40 gr. (0.088 lbs )red tomato
  • 30 gr. ( 0.066 lbs ) granulated sugar
  • 30 gr.( 0.066 lbs ) dijon mustard
  • 3 gr. ( 0.0066) salt
  • 3 gr.( 0.0066 lbs) White pepper
  • 20 ml. ( 0.67 oz) olive oil
  • 30 gr.( 0.0066 lbs ) unsalted butter
  • 30 gr ( 0.0066 lbs ) as a side dish. potatoes
Soak the fillet in olive oil with sage and rosemary. Grill on heavy fire.

For the sauce: Caramelize the sugar over the heat. Add the butter. Boil for a few minutes and add the mustard. Cut the small tomatoes in half and saute them. Add salt, pepper and mustard. Serve with fried or baked potatoes




 

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