For 4 people
For 4 people
Prepare the filet mignon by cutting it into 4 pieces.
In a bowl, mix the honey and Viandox, then add pepper to taste. Place the meat in a dish and pour the contents of the bowl over the meat. Turn the meat several times to coat it well with the marinade and let it marinate for 20 minutes.
Once the time is up, remove the meat from the marinade and set it aside. Heat oil in a casserole dish over high heat and brown the meat on all sides. Then reduce the heat to medium and simmer for 30 minutes.
While cooking, use a brush to regularly brush the pieces of meat with the reserved marinade, making sure to turn them over for even cooking.
About 5 minutes before the meat is finished cooking, cook the peas in boiling salted water for 3 minutes. Then drain them and arrange them on a warm serving platter. Add the pieces of meat on top.
For the sauce, deglaze the casserole dish by pouring in a drizzle of hot water. Scrape the bottom of the casserole dish with a spoon to loosen any cooking juices. Let the sauce reduce slightly.
After coating the meat with the deglazed sauce, all that's left is to serve immediately. Enjoy!
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