Filet mignon, pineapple condiment and rice salad

Follow this recipe to make Filet mignon, pineapple condiment and rice salad

Practical information

Total time: 75 min
Preparation time: 35 min
Cooking time: 40 min
Number of people: 4
Difficulty: easy
Average cost
Type: Flat
Category: Beverage
Nutritional criteria: Rich in iron, Rich in fiber, Gluten-free, Lactose-free, Egg-free,

Ingredients

600 g of veal filet mignon
2 tbsp. to s. olive oil
1 C. to c. thyme leaves
1 C. to c. 5 spice mix
1 C. to c. cinnamon
1 C. to c. garlic powder
1/2 tsp. to c. nutmeg
300 g pineapple
1 C. to s. coriander seeds
10 cl of red wine vinegar
5 cl of water
2 tbsp. to s. honey
1 bay leaf
1 onion
1 long red pepper
1 drizzle of olive oil
200 g of basmati rice
1 can black beans, drained
1 red onion
250 g cherry tomatoes
1 sucrine
1/2 bunch of coriander
3 tbsp. to s. olive oil
2 tbsp. to s. wine vinegar

Preparation

Prepare the condiment. Sauté the coriander seeds in a dry pan, until they are fragrant. In a saucepan, melt the chopped onion in 1 drizzle of olive oil. Add the diced pineapple, chopped pepper, coriander seeds and bay leaf. Sprinkle with the vinegar, add the honey and 5 cl of water.
Bring to the boil, immediately turn off the heat and let cool.
This condiment can be prepared the day before. Marinated overnight in the refrigerator, it will be all the more aromatic.
Cook the rice according to the package directions, then let cool.
In a salad bowl, mix the rice with the drained beans, chopped red onion, chopped cilantro, sliced tomatoes and torn sucrine leaves. Season with olive oil, vinegar, salt and pepper. Reserve in the fridge.
In a casserole dish, heat the olive oil and brown the filet mignon on all sides.
In a bowl, combine the ingredients for the aromatic mixture and sprinkle over the meat.
Put the filet mignon in a dish and bake for about 20 minutes at 180 ° C (th. 6).
Leave it to rest for a few minutes after taking it out of the oven before
Slice it and serve it with the rice salad and pineapple condiment.

the winning quart for good digestion
The enzyme (bromelain) in pineapple accelerates and facilitates the breakdown of meat proteins, an action complemented by that of vinegar (even more effective: the pineapple is not heated). Chili and coriander seeds boost the production of gastric juices.