Filet Mignon with Butter and Vegetables

Ingredients

• 4 beef filet tips (about 100 g each)
• Salt
• Pepper (freshly ground)
• 2 tbsp vegetable oil (for frying)
• 1 onion
• 400 g parsnips
• 200 ml beef stock
• 50 g cold butter
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Pat steaks dry, season with salt and pepper. Brown both sides in 2 tbsp hot oil, then remove from pan. Roast on a rack (with a fat pan underneath) for about 15 minutes at 100 °C (fan‑oven 80 °C; gas: level 1), adjusting time for desired doneness and thickness.

2. 2.

   Peel onion and parsnips, dice both. Sauté together in the pan drippings until browned, then deglaze with stock. Simmer gently for about 10 minutes. Remove from heat, stir in 1–2 tbsp cold butter and parsley, season with salt and pepper. Plate and place filet mignons on top.

3. 3.

   Serve garnished with remaining butter.