Beef filet mignon, green peas à la française, smoked paprika and espelette chili butter |

Preparation time: 45 min

Preheat your four at 425 °F

• For the preparations

  Cut the butter in small cubes and leave it at room temp. Cut the bacon in cubes, cut the lettuce finely. Chop the parsley finely.

• For the filet mignon

  Put salt and pepper on both sides of the filet mignon. In a hot pan with vegetable oil, sear the filets on both sides until you get a nice golden brown coloration. Reserve it on a baking tray with a parchment paper. In a bowl, put the butter, the paprika and the chili, work it with a spatula, and roll it in a saran wrap. Put it back in the fridge.

• For the green peas

  In a hot dry pan, sear the bacon and the pearl onions until it get's lightly brown, add the peas and cook 3 to 4 minutes. Finish with the lettuce and the butter, and cook 2 minutes more. Remove from the stove and add the parsley.

• For the platting

  Put the filets in the oven for 5 to 6 minutes, depending of the size of it. Take it off the oven, and leave it rest for 3 minutes, during this time cut the butter in half centimetre pieces. In a big plate, put two big spoons of peas in the middle of the plate, put the filet mignon on the top and finish with the butter. Put some regular paprika all around for the decoration.