Blackened File Mignon with a Spicy Tarragon Salsa Romesco

It is still Friday after all…Even though Valentines is over, I’m crazy tired from the boxing I did earlier today and my very bruised knuckles I managed to eat a wonderful dinner with my amazing family.

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500 grams or a pound of File Mignon

Blackened Mix from The Fresh Market (if you use something else make sure it is only spices in it, no starch or sugar)

Olive Oil

Tarragon Salsa Romesco

50 grams or 1.7 oz. of Almonds

6 Hazelnuts

100 grams or 3.5 oz. Roasted Bell Peppers in a jar

1 tablespoon of Balsamic Vinegar

2 Garlic Cloves

5 Cocktail Tomatoes

2 ½-3 tablespoons Olive Oil

Chopped Tarragon

Chili Flakes

Salt and Pepper

How to: Start with taking out the meat and let it become room temperature. Meanwhile start preparing the Tarragon Salsa Romesco. Use the mixer to make flour out of the almond and the hazelnuts, mix in the rest of the ingredients except the Olive Oil. The Olive Oil you will add slowly while you whisk the salsa when you are done store it in the fridge till you are ready to serve.

Mix the blackening with Olive Oil and use your hands to rub it into the meat. I don’t have a grill I can use during the winter so I fried the meat so it go a nice browning to it on both sides then I put it in the oven to finish it. I did this at the same time as I roasted the asparagus that was sprinkled with Olive oil, Lemon Champagne vinegar and sea salt.

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4 thoughts on “Blackened File Mignon with a Spicy Tarragon Salsa Romesco

  1. Pingback: Blackened File Mignon with a Spicy Tarragon Salsa Romesco | Fit by Ross

  2. Pingback: Tarragon Halibut in Hazelnut Butter | Seattle Foodshed

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