^{Mignon with mashed purple potapoes!}

Learn how to make Mignon with mashed purple potatoes and tuile de pain with Le Cordon Bleu. An exclusive recipe from our Head Chef João Paulo!

Ingredients

Mignon:

200g OF Mignon
Olive Oil
Sat e Pepper

Purê:

150g of Purple Potatoes
100g Cream
Salt and Pepper

Tuile de Pain:

80g Water
30g Oil
20g Flour
Salt and Pepper

Spicy Sauce:

200g Demi Glace
5g Genger
Cardamomo to taste
Half Onion
Half Carrot
50ml White wine

Bok Choy:

1 Bok Choy Olive Oil, Salt and Pepper

Method

Spiced Sauce:

Stir the onion and the carrot in olive oil. Add the cardamom, ginger and deglaze it with white wine. Add the demi-glace and strain through a fine sieve.

Tuile de Pain:

Mix all the ingredients in a bowl and, using a ladle, put the mixture on a hot pan (non-sticky).

Mignon:

Add the seasoning to taste and grill the mignon.

Puree:

Boil the potatoes on water with salt. Mash the potatoes while adding the cream.

Bok Choy:

Clean the Bok Choy and stir fry in olive oil.