Filet Mignon with Mango and Grapefruit

Season fillets with salt, grill over direct heat at 250 °C, remove from grill and set aside.

Cut off the beautiful thick cheeks on the left and right side of the mangos and cut them into cubes. Be sure to use ripe mangoes, then the flesh is easier to remove and tastes wonderfully fully ripe.

Grill the mangos indirectly for about 20 minutes, then remove the flesh with a spoon, caramelize the sugar in a cast iron pan, add the grapefruit fillets, sweat them briefly, taking care that they do not turn black.

Then deglaze with grapefruit juice, add a little white wine and vegetable stock so that the juice is not too bitter and reduced too much. Bring to the boil briefly, add the mango cubes, season with salt, pepper and simmer briefly.

Place the grilled filets mignon (56 °C rare medium) in the center of the pan, toss briefly, add 2 cubes of butter and stir to give the sugar caramel juice a sheen, and serve with a wild herb salad.

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