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by CookWhatHK0 saved
Filet Mignon and Sauce Brunoise sears a butter-basted, garlic-rubbed filet over a finely diced sauce of onion, carrot, pepper, and basil.
For the Filet Mignon: Season the filet generously with salt and pepper. Heat a pan with oil over medium-high heat. Once the pan is hot, sear the filet, cooking each side for 4 minutes. Add butter to the pan, then use the garlic to rub over the filet for enhanced flavor. Continue to baste the filet, then remove it from the pan and let it rest for 10 minutes.
處理菲力牛扒：用鹽同黑椒調味。熱鑊加油，油熱後將菲力每面各煎 4 分鐘至上色。加入牛油同蒜頭搽遍牛扒增加香味，不斷淋油，然後靜置 10 分鐘。
For the Sauce Preparation: Finely chop the onions, carrots, pepper, and basil.
製作醬汁：將洋蔥、紅蘿蔔、燈籠椒同羅勒切成細粒（紅蘿蔔粒）。
For the Sauce Cooking: Heat a clean pan with a little oil. Add the chopped onions and carrots, and cook them until they soften slightly. Pour in the stock and season to taste. Add the chopped pepper and cook for 2 minutes, then stir in the basil and remove the pan from the heat.
熱鑊加油，放入洋蔥同紅蘿蔔略炒。加入高湯調味，放入燈籠椒煮 2 分鐘，最後加入羅勒熄火。
To Plate: Place the filet mignon on top of the brunoise sauce. Drizzle a little more sauce over the filet and serve immediately.
擺盤：將菲力牛扒放喺蔬菜粒醬汁上面，淋上醬汁即可上碟。謝謝！
