Heart of Filet Mignon, Aphrodisiac Sauce and Caramelized Root Vegtables | RICARDO

Ingredients

• 4 carrots, long and thin
• 4 small parsnips
• 4 salsify (optional)
• 1 large beet
• 12 red pearl onions
• 3 tablespoons (45 ml) butter
• 2 tablespoons (30 ml) honey
• 1 pinch ground cloves
• 4 thick slices of beef tenderloin
• Oil
• Butter
• 1 tablespoon (15 ml) vegetable oil
• 1 tablespoon (15 ml) butter
• 2 shallots, finely chopped
• 1/2 cup (125 ml) Madeira wine
• 1 piece 2-inch (5-cm) ginger, peeled and thinly sliced
• 1 cup (250 ml) demi-glace
• 1 teaspoon (5 ml) Dijon mustard
• Nutmeg to taste
• Pink Pepper