1 Small beef mignon fillets (quantity as needed for servings)
1 Fried potatoes (for mound base)
1 Fresh flat-leaf parsley, chopped (for garnish)
1 Sauce Trianon (prepared separately, quantity as needed)
Instructions
1. Pat the beef mignon fillets dry with a clean cloth or paper towel to remove surface moisture — this step encourages browning rather than steaming.
2. Heat a cast-iron skillet over high heat until the pan is very hot and a drop of water evaporates on contact (approximately 450-475°F / 230-245°C surface temperature). Add a thin film of oil or fat.
3. Saute (pan-fry in a small amount of fat over high heat, turning once or twice) the fillets 2-4 minutes per side for medium-rare, or 4-6 minutes per side for medium, until a deep mahogany crust forms on the exterior and the internal temperature reads 130°F (54°C) for medium-rare or 140°F (60°C) for medium. The fillets should feel slightly springy when pressed at the center.
4. Arrange the sauteed fillets in a circle around a central mound of fried potatoes on a serving platter.
5. Sprinkle the fried potatoes with chopped fresh parsley.
6. Spoon or pour Sauce Trianon over the fillets and serve immediately.
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