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INGREDIENTS

Mignon

200g of Mignon
Olive Oil
Salt e Pepper
 

Purê

150g of Purple Potatoes
100g Cream
Salt and Pepper



Tuile de Pain

80g Water
30g Oil
20g Flour
Salt and Pepper


Spicy Sauce

200g  Demi Glace 
5g Ginger
Cardamom (to taste)
Half Onion
Half Carrot
50ml White Wine


Bok Choy

   1 Bok Choy Olive OilSalt and Pepper


 

Preparation

Spiced Sauce:
Stir the onion and the carrot in olive oil. Add the cardamom, ginger and deglaze it with white wine. Add the demi-glace and strain through a fine sieve.

Tuile de Pain:
Mix all the ingredients in a bowl and, using a ladle, put the mixture on a hot pan (non-sticky).


Mignon:
Add the seasoning to taste and grill the mignon.

Puree:
Boil the potatoes on water with salt. Mash the potatoes while adding the cream. 
 


Bok Choy:
Clean the Bok Choy and stir fry in olive oil.



Et voilá!
Bon Appétit

mignon

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