Filet Mignon with Cardamom Butter


1 package Filet Mignon

Olive oil for drizzling the meat

Salt and Pepper


100 g softened butter (not melted)

1 teaspoon ground cardamom


3 tablespoons olive oil

1 onion

1 tablespoon cardamom seeds

300 gr. needled rice

750ml water


30-40 min.




1. Coat the meat with olive oil and place on the grill until scored.

Rotate slightly to one side so as to make the mark of a perfect diamond.

Do the same on the other side of the meat, remove, season with salt and pepper and let the meat rest for about 1 minute.

2. Put the softened butter in a bowl, add the ground cardamom, and stir everything together with a spoon.

Shape into a quenele and refrigerate for about 1 hour.

3. Place a saucepan over the heat with the olive oil and lightly brown the onion and minced garlic.

Add the cardamom, then add the rice, season with salt, and add the water and stir.

When it comes to a boil, lower the heat, keeping it low, for about 8 minutes.

After the allotted time has elapsed, cover, turn off, and reserve about 15 minutes.

4. Serve the Filet Mignon with the cardamom butter quenelle, served with cardamom rice.