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Filet mignon with vanilla

Filet mignon with vanilla

Medium - 15 Min

  • Dish type: Salty
  • Difficulty: Medium
  • Preparation time: 15 min
  • Cooking time: 35 min

Vanilla filet mignon combines the best of both worlds: you taste tender meat wrapped in a sauce with subtle sweet notes that only vanilla can provide. It's an explosion of flavours with every bite! This filet mignon has a tasty and crispy rind and a tender, juicy and pink heart. It has aromatic notes of vanilla and a hint of hazelnut from brown butter. The black pepper of your choice brings warm aromas and length on the palate.

Preparing this dish worthy of a starred homemade restaurant is incredibly simple. There is no reason to be intimidated by the cooking of a filet mignon... It is really one of the easiest meats to cook. You have to start with quality ingredients and you will get great results every time.


For 4 people

1 filet mignon

4 tablespoons of liquid honey

20 cl of sweet wine

30 g butter

1 tablespoon olive oil

1 vanilla bean

Fleur de sel

2g Timut Pepper - Nepal

4g Nosy Be Black Pepper - Madagascar

Used product(s) :

10 Bourbon Gold Vanilla Beans 14-15cm M - Madagascar

Nosy Be Black Pepper - Madagascar

Timut Pepper - Nepal

Maggi Grass - Poland

Products of the recipe

Out of stock 10 Bourbon Gold Vanilla Beans 14-15cm M - Madagascar

Quantity :

Price : 6,90 €tax incl.

Nosy Be Black Pepper - Madagascar

Quantity :

Price : 3,90 €tax incl.

Timut Pepper - Nepal

Quantity :

Price : 3,90 €tax incl.

Maggi Grass - Poland

Quantity :

Price : 0,99 €tax incl.


Split the vanilla pod and scrape off the seeds.

In a saucepan, bring the wine and honey in a saucepan to a boil and add the vanilla pod and its seeds.

Once boiling is reached, let the mixture cook for about ten minutes over low heat.

Turn off the heat and let stand for 15 minutes.

Season the filet mignon with salt and pepper and brown it in melted butter with oil for 2 minutes on each side.

Put the filet mignon in a dish, drizzle it with the vanilla wine mixture and bake for 30 minutes in the oven at 200°C, basting the meat every 5 minutes.

Place under the grill for 3 minutes to caramelize.