Camine imagined this gorgeous meal by combining the sharp but sweet taste of raspberry with the subtle yet cool flavors of fennel; the perfect complement to that most luxurious of beef cuts, the Filet Mignon. Served medium rare and lavished with a shallot, lemon, raspberry vinaigrette, this is a timeless upgrade to classic flavors.
Recipe Credit: Camine Pappas. To read more about how Camine created this recipe and read the entire blog post, click here to visit her website: IFeelLikeCooking.com.
Ingredients
- 8 oz trimmed filet mignon
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon ground coriander powder
- 2 tablespoons Olive This! Single Varietal Olive Oil
Salad:
- 1 cup shaved fennel, reserving a few of the fronds for garnish
- ½ pint fresh raspberries
- 1 cup small tomatoes, cut into 6 slices each
- 2 tablespoons scallions chopped finely
- ½ tablespoon kosher salt
- 2 – 4 romaine stalks washed and patted dry
Vinaigrette:
- 2 tablespoons finely chopped shallot
- ¼ cup finely chopped flat leaf parsley
- 1 heaping tablespoon red raspberry preserves
- Zest of 1 small lemon
- 2 teaspoons juice from lemon
- 2 tablespoons Olive This! Single Varietal Olive Oil
- 2 tablespoons Olive This! Cascadian Raspberry White Balsamic Vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Directions
Preheat oven to 375° F. Bring filet mignon to room temperature. Trim and cut in half so you have two 4-ounce halves. Press the salt and pepper into the meat on both sides. Set aside.
Place shaved fennel, tomatoes, scallions, and washed and patted dry raspberries in a large bowl. Set aside.
In a small bowl combine the chopped shallot, parsley, preserves, lemon zest and lemon juice, olive oil, white balsamic, salt and pepper. Mix well to combine. Set aside.
Bring an oven safe sauté pan to high heat. Add the 2 tablespoons of single varietal olive oil and bring to smoke point. Add the meat and caramelize on first side. Takes about 2 minutes. Turn and brown the other side for about a minute and a half. Place oven in pan and cook for about 7-8 minutes to bring them to medium rare. Remove from oven, place filets on a cutting board and let sit for 5 minutes. Then cut into thin slices.
To plate, put the two romaine sprigs on the plate at an angle. Place a large portion of the fennel raspberry salad in the middle. Ladle a few tablespoons of the vinaigrette over the fennel salad. Then place the cut filet on the salad, angling the meat so you can see the red in each slice. Ladle a generous portion of the vinaigrette over the meat. Garnish with the fennel springs and a generous flourish of sea salt before serving.
©Recipe and Photo Copyright Camine Pappas, 2013-2022. All rights reserved.
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