Description
A delightful dish featuring tender beef fillet paired with a creamy garlic Dijon sauce and vibrant roasted vegetables.
Ingredients
- Beef fillet: 2 pieces (about 6 oz each)
- Garlic: 4 cloves, minced
- Dijon mustard: 2 tablespoons
- Heavy cream: 1 cup
- Assorted vegetables: 4 cups, chopped (carrots, bell peppers, zucchini)
- Olive oil: 3 tablespoons
- Salt: to taste
- Pepper: to taste
- Fresh parsley: for garnish (optional)
Instructions
- Take the beef fillets out of the fridge 30 minutes before cooking to bring them to room temperature.
- Pat the fillets dry with a paper towel and season generously with salt and pepper.
- Heat a skillet over medium heat, add olive oil, and sauté minced garlic until fragrant.
- Add Dijon mustard and heavy cream to the skillet, stirring continuously until the sauce thickens.
- In a large mixing bowl, toss chopped vegetables with olive oil, salt, and pepper.
- Increase the skillet heat to medium-high, add olive oil, and sear the beef fillets for 3-4 minutes on each side.
- Remove the fillets from the skillet and let them rest on a plate.
- Spread the seasoned vegetables on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes.
- On each plate, place a beef fillet, drizzle with garlic Dijon sauce, and arrange roasted vegetables around it.
- Garnish with fresh parsley if desired and serve.
Notes
- Let the beef rest after cooking for juiciness.
- Do not overcook the garlic to avoid bitterness.
- Season generously for enhanced flavor.
- Avoid overcrowding the baking sheet for even roasting.
- Taste the sauce and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg
Keywords: Beef Fillet, Garlic Dijon Sauce, Roasted Vegetables, Main Course