Fermented Garlic Roasted Filet Mignon with Parmesan Smashed Potatoes, Honey Glazed Baby Carrots, Sautéed Rainbow Chard, and Demi-Glace

This is a really interesting recipe for fermented garlic roasted filet mignon because of all the additions. It comes with honey glazed baby carrots, parmesan smashed potatoes, sautéed rainbow chard, and a demi-glace meat sauce. The original idea is borne by noticing it many years ago back in the 80s on a card which I fail now to find and refer to.

To make life easier, I would purchase a demi-glace equivalent but it is feasible to make at home even though it is a time consuming operation. 

Equipment:

• Mixing bowls
• Measuring cups and spoons
• Knife and cutting board
• Potato masher or fork
• Large pot
• Baking sheet
• Oven-safe skillet
• Medium saucepan
• Small saucepan
• Tongs
• Whisk
• Wooden spoon

Preparation and Cooking Times:

• Preparation Time: 30 minutes
• Cooking Time: 60 minutes
• Total Time: 90 minutes

Ingredients:

• For the Fermented Garlic Roasted Filet Mignon:
  • 2 x 6 oz (170g) Angus beef filet mignon steaks
  • 2 tablespoons fermented garlic paste (or roasted garlic paste if fermented garlic is unavailable)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
• For the Parmesan Smashed Potatoes:
  • 4 medium potatoes
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1/4 cup heavy cream or milk
  • Salt and pepper to taste
• For the Honey Glazed Baby Carrots:
  • 1/2 pound (225g) baby carrots, peeled
  • 1 tablespoon honey
  • 1 tablespoon butter
  • Salt and pepper to taste
• For the Sautéed Rainbow Chard:
  • 1 bunch rainbow chard, stems removed and leaves chopped. The alternative is spinach but that might be too much of the taste of iron.
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • Salt and pepper to taste
• For the Demi-Glace:
  • 1 cup demi-glace (store-bought or homemade)
  • 1 tablespoon butter
  • 1 teaspoon fresh thyme leaves

Preparation:

1. Prepare the Filet Mignon

1. Preheat the oven to 400°F (200°C).
2. Rub the filet mignon steaks with the fermented garlic paste, olive oil, salt, and pepper. Set aside.

2. Prepare the Parmesan Smashed Potatoes

1. Peel and cut the potatoes into chunks. Place them in a large pot and cover with water. Add a pinch of salt.
2. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
3. Drain the potatoes and return them to the pot. Add the butter, heavy cream, and grated Parmesan cheese. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.

3. Prepare the Honey Glazed Baby Carrots

1. In a medium saucepan, bring water to a boil. Add the baby carrots and cook until tender, about 5-7 minutes. Drain and set aside.
2. In the same saucepan, melt the butter over medium heat. Add the honey and stir to combine.
3. Add the cooked carrots and toss to coat in the honey-butter mixture. Cook for an additional 2-3 minutes, until the carrots are glazed. Season with salt and pepper to taste. Keep warm.

4. Prepare the Sautéed Rainbow Chard

1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
2. Add the chopped rainbow chard and sauté until wilted and tender, about 5-7 minutes. Season with salt and pepper to taste. Keep warm.

5. Cook the Filet Mignon

1. Heat an oven-safe skillet over medium-high heat. Sear the filet mignon steaks for 2-3 minutes on each side, until a crust forms.
2. Transfer the skillet to the preheated oven and roast the steaks for 6-8 minutes for medium-rare, or until they reach your desired level of doneness.
3. Remove the steaks from the oven and let them rest for 5 minutes before serving.

6. Prepare the Demi-Glace

1. In a small saucepan, heat the demi-glace over medium heat until warmed through.
2. Stir in the butter and fresh thyme leaves until the butter is melted and the sauce is smooth. Keep warm.

7. Serve

1. Arrange the Parmesan smashed potatoes, honey glazed baby carrots, and sautéed rainbow chard on plates.
2. Place the filet mignon steaks on the plates.
3. Drizzle the demi-glace over the steaks and serve immediately.