Filet mignon with cauliflower purée and spinach

1. Cut the cauliflower into florets. Peel, wash and cut the potatoes into small cubes. Put the cauliflower florets and potato cubes in the basket of a steamer. Bake for 30 minutes. Set aside some cauliflower florets for decoration.

2. Puree the potatoes and the rest of cauliflower with a masher, and set aside.

3. Mix the honey and soy sauce. Make small cuts in the filet mignon. Pour the honey sauce into the small cuts. Salt and pepper. Preheat the oven. 7-210°C. Pour 2 tablespoons of oil in a baking dish. Place the meat and pour 10 cl of water. Bake for 20 minutes. Baste regularly with  cooking sauce.

4.Wash and hull spinach. Set aside.

5. Put the puree in a saucepan, add butter and cream, season and reheat gently stirring.

6. Pour 1 tablespoon of oil in a skillet, add the cauliflower florets and spinach set aside. Cook for 5 minutes over low heat. Salt and pepper.

7. Cut the meat into 6 parts. Serve with the cauliflower puree and florets with the spinach.

Photo credit: Sucré Salé