Filets Mignons On Jerusalem Artichoke Purée
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Peel Jerusalem artichokes and cut into 1-inch pieces
2
In a stainless-steel or enameled saucepan simmer artichokes in milk and water to cover by 1 inch until tender, about 20 minutes
3
(Milk will help prevent artichokes from discoloring)
4
In a blender purée artichokes with cooking liquid, salt, pepper to taste, and horseradish (use caution when blending hot liquids)
5
Keep purée warm in pan, covered
6
Preheat oven to 450°F
7
And lightly coat a non-stick skillet and shallow baking pan with cooking spray
8
Pat filets mignons dry and season with salt and pepper
9
Heat skillet over moderately high heat until hot but not smoking and brown steaks
10
Transfer steaks to baking pan and roast in middle of oven until a meat thermometer registers 135°F
11
For medium-rare, about 10 minutes
12
Spoon some sauce onto 6 plates and top with onions and steaks
13
Serve remaining sauce on side
14
Peel Jerusalem artichokes and cut into 1-inch pieces
15
In a stainless-steel or enameled saucepan simmer artichokes in milk and water to cover by 1 inch until tender, about 20 minutes
16
(Milk will help prevent artichokes from discoloring)
17
In a blender purée artichokes with cooking liquid, salt, pepper to taste, and horseradish (use caution when blending hot liquids)
18
Keep purée warm in pan, covered
19
Preheat oven to 450°F
20
And lightly coat a non-stick skillet and shallow baking pan with cooking spray
21
Pat filets mignons dry and season with salt and pepper
22
Heat skillet over moderately high heat until hot but not smoking and brown steaks
23
Transfer steaks to baking pan and roast in middle of oven until a meat thermometer registers 135°F
24
For medium-rare, about 10 minutes
25
Spoon some sauce onto 6 plates and top with onions and steaks
26
Serve remaining sauce on side