Elevate Your Dining Experience with Filet Mignon and Flageolet Purée.
Discover the elegance of French cuisine with our Filet Mignon and Flageolet Purée recipe, a gourmet dish perfect for special occasions or a sophisticated dinner.
This refined recipe features tender filet mignon, seasoned and broiled to perfection, served atop a creamy flageolet bean purée. The dish is complemented by sautéed mushrooms and a sprinkle of fresh parsley, adding both flavor and visual appeal.
Perfect for impressing guests or treating yourself to a luxurious meal, this elegant dinner idea brings together the rich flavors of beef, the delicate taste of flageolet beans, and the earthy notes of mushrooms.
Follow our step-by-step instructions to create this restaurant-quality dish in the comfort of your home.
Indulge in the sophistication of this filet mignon with flageolet purée, and transform any dinner into a memorable culinary experience.
⦁ 10 ounces dry flageolet beans
⦁ 4 tablespoons chopped parsley
⦁ 4 beef filet mignons
⦁ 2 cloves
⦁ 2 peeled onions
⦁ 1 bouquet garni
⦁ 1 stick butter
⦁ ¼ lb sliced mushrooms
⦁ Salt, to taste
⦁ Pepper, to taste
1. Soak the flageolet beans in water overnight.
2. Drain the beans and place them in a large saucepan. Add three times their volume of cold water, along with the bouquet garni, one peeled onion, and the cloves. Simmer for 45 minutes.
3. Chop the second onion. In a frying pan, sauté the chopped onion in 2 tablespoons of butter. Add the sliced mushrooms and cook over medium heat for 15 minutes.
4. In the meantime, season the filet mignons with salt and pepper, then broil them to your desired doneness.
5. Drain the beans, reserving the cooking liquid. Remove the onion, cloves, and bouquet garni. Purée the beans, seasoning with salt and pepper to taste. If the purée is too thick, thin it with some of the reserved cooking liquid. Stir in the remaining butter.
6. Serve: Place the filet mignons over the flageolet purée, and garnish with the sautéed mushrooms and chopped parsley.
🛒 Choosing Ingredients
✔ Beef Fillets – Go for filet mignon or tenderloin for a melt-in-your-mouth texture
✔ Flageolet Beans – Use dried for best flavor; soak overnight, or use canned for ease
✔ Aromatics – Garlic, shallots, bay leaf, and thyme deepen the flavor of the beans
✔ Mushrooms – Optional but excellent; sautéed mushrooms add earthy depth
✔ Finishing Touches – Butter, olive oil, parsley, and a splash of lemon juice for balance
👩🍳 Preparation
✔ Bring Beef to Room Temp – Ensures even cooking and a perfect sear
✔ Season Simply – Salt and pepper are all you need for a quality cut
✔ Sear Hot & Fast – Use a hot pan to develop a crust while keeping the center juicy
✔ Rest Before Serving – Let fillets rest 5 minutes to retain their juices
✔ Simmer Beans Slowly – Cook low and slow for creamy texture without breaking them
🍳 Balancing Flavors
✔ Creamy vs. Bright – Balance the richness of the beef with lemon-zested bean purée
✔ Herb It Up – Stir in fresh thyme or parsley to lighten the earthy beans
✔ Umami Boost – Deglaze beef pan with a splash of wine or broth, then drizzle over fillets
📦 Storage
✔ Store Separately – Keep beef and beans in different containers to preserve texture
✔ Reheat Gently – Warm beans on low with a splash of water; reheat beef briefly to avoid drying
✔ Use Leftovers Creatively – Slice leftover fillet into sandwiches or toss beans into a salad
🍽 Serving
✔ Smooth Base – Purée beans with olive oil or cream for a silky bed under the beef
✔ Elegant Garnish – Top with microgreens, seared mushrooms, or a drizzle of jus
✔ Wine Pairing – Serve with a medium-bodied red like Pinot Noir or Bordeaux