- Season the medallions with salt and pepper and set aside at room temperature for 30 minutes.
- In a skillet over medium-high, heat the butter and oil, and fry the medallions 3 or 4 minutes per side.
- Cover with aluminum foil, set aside for 5 minutes, and then cut each medallion into six strips.
- Top each tile with 10 mL (2 tbsp.) of confit, a few leaves of arugula, and two strips of meat.
CHEF’S SECRET
Vary the tiles by using different types of hard cheeses.
- For a smoky touch, add some paprika to the steak when cooking.
- Vary the flavours by replacing the onion and cranberry confit with a fig or apple chutney.
- Add a drop of balsamic vinegar to the arugula for an extra touch of acidity.
- Pairs well with a full-bodied red wine to complement the flavour of the steak.
These steak tiles are an exquisite culinary creation that merges the elegance of filet mignon with the simplicity of parmesan chips. This recipe combines a refined steak main course with the casual decadence of an appetizer. Each bite is a journey into a world of contrasting flavours and textures. The tender and juicy filet mignon medallions are cooked to perfection for a melt-in-your-mouth texture. Salt and pepper bring out their flavour, while the mixture of butter and olive oil adds a touch of richness.
The Parmigiano Reggiano tiles that form the base of the dish are crispy and flavourful. Their intense cheesy flavour and crunchy texture create a delicious contrast with the tenderness of the meat. The onion and cranberry confit brings a fruity sweetness and slight acidity, balancing the richness of the cheese and steak. Added just before serving, arugula offers a touch of freshness and spiciness that ties everything together.
Ideal for an evening with friends, a chic aperitif, or even a casual meal, the Steak-Chips is both original and sophisticated. Its neat and appetizing presentation makes it a dish that pleases both the eyes and the palate. Each element of this recipe works in synergy to offer a memorable taste experience.