菲力牛扒配蔬菜粒醬汁

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.

For the Sauce Preparation: Finely chop the onions, carrots, pepper, and basil.

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.

To Plate: Place the filet mignon on top of the brunoise sauce. Drizzle a little more sauce over the filet and serve immediately.