FILET MIGNON, EAST MEETS WEST

Serves 6–8

Marinate time 24 hours Cook time 1 hour 45 minutes

equipment

1 sieve or chinois 1 skillet

filet mignons

1½ lb. (750g) pork filet mignon 1 tbsp plus 2 tsp (25g) butter

marinade

2 sticks lemongrass

1⅔ oz. (45g) fresh ginger

1 cup + 1 scant ½ cup (350ml) dry white wine, such as Noilly Prat

7 tbsp (105ml) soy sauce juice of ½ unsprayed lemon

2¾ oz. (80g) bittersweet chocolate, 60 percent cocoa a few leaves fresh cilantro (coriander), approx. ¼ oz. (8g)

• A day ahead, prepare the filet mignons. Remove the fat from the meat and prepare the marinade. Thinly slice the sticks of lemongrass and peel and grate the ginger. In a bowl, combine the white wine, soy sauce, and lemon juice. Heat in a saucepan without allowing it to boil.

• Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500W maximum, stirring from time to time). Gradually incorporate the hot liquid over the melted chocolate, one-third at a time. Add the sliced lemongrass and cilantro leaves and pour into a dish. Leave to cool. Place the filet mignons in the marinade and leave to marinate for 24 hours in the refrigerator.

• The next day. Preheat the oven to 375°F (190°C).

• Drain the filet mignons, reserving the liquid to use later in the sauce, and dry them well using paper towel. Otherwise, any excess marinade will burn when you sear the meat in the skillet.

• Melt the butter in the skillet and when it is sizzling, sear the filets, colouring them on each side. Finish cooking them in the oven for about 15 minutes. They should reach a core temperature of 145°F (63°C). Remove them from the oven and leave them to rest in a dish, covered with plastic wrap, for about 15 minutes. lemongrass-scented rice

3 cups (750ml) water

2 pinches salt

1 stick lemongrass

½ lb. (500g) basmati rice

4 tbsp (60ml) oil (neutral, such as canola or grape-seed)

• Prepare the lemongrass-scented rice. While the filet mignons are resting, slit the stick of lemongrass and place it in the water with the salt. Bring to the boil. Gently sauté the rice in the oil in a large pot until the grains are translucent. Pour in the scented water, cover, and leave to cook over medium heat until the water is completely absorbed, about 10-12 minutes. This should be served immediately.

sauce

4 tbsp (60ml) sherry vinegar scant ½ cup (100ml) dry white wine, such as Noilly Prat

1 oz. (25g) bittersweet chocolate, 60 percent cocoa, chopped

1 pinch salt

1 pinch black pepper a few drops of lemon juice

• Prepare the sauce. Deglaze the skillet in which you have cooked the meat with the sherry vinegar and white wine. Reduce briefly and then pour in the reserved marinade. Bring to the boil and simmer for a few minutes, then filter through a sieve or chinois. Incorporate the chopped chocolate. Adjust the seasoning with the salt and pepper, and if necessary, add a few drops of lemon juice. Keep the sauce warm.

arugula salad with cilantro (coriander) 10 oz. (300g) arugula (rocket)

1 bunch fresh cilantro (coriander) vinegar or soy sauce to taste oil as needed salt and black pepper to taste

• Prepare the arugula salad with cilantro.

Prepare a light vinaigrette using vinegar or soy sauce, oil, salt, and pepper. Combine the arugula and cilantro leaves. Do not season with the vinaigrette until the last minute. • Slice the filet mignons finely and arrange them in a serving dish or on individual plates. Accompany with lemongrass-scented rice and drizzle with the sauce. Add a serving of arugula salad.