- Number of people : 1 person

- List of ingredients :

Meat :
- Veal fillet mignon: 180 g

Vegetables :
- Potato (variety suitable for grating, e.g. Charlotte): 150 g
- Carrot: 30 g
- Parsnips: 30 g
- Celeriac: 30 g

Dry grocery :
- Feed hay (feed quality, organic if possible): 50 g
- Fine salt: 2 g
- Ground black pepper: 1 g

Liquids :
- Full cream (35% MG): 100 ml
- Neutral oil (e.g. grapeseed) for frying: 500 ml

- Filet mignon of veal (180 g): €4
- Feed hay (50g): €0.50
- Full cream (100 ml): €0.60
- Potato (150g): €0.40
- Carrot (30g) + parsnip (30g) + celeriac (30g): €0.80
- Spices and neutral frying oil (50 ml used out of a total of 500 ml) estimated at €0.50

Total material cost per portion = €6.80**.

Estimated labour = **2 €**

Estimated energy = €0.50**.

Total cost = €9.30

Recommended price with coefficient x3 = €27**, adjustable according to restaurant positioning.

- Total active time : 40 minutes
- Total passive time : 1 hour

- Hay selection and preparation (10 mins / passive time 30 mins) :
Ingredients needed: Hay (50 g).
Techniques used: dry roasting, infusion.
Tools required: saucepan, cheesecloth.
Practical tip: Lightly roast the hay in a pan to intensify its flavour before infusing it into the cream. Be careful not to burn the hay, as this will give it a bitter taste.

- Making the hay cream (15 mins / passive time 30 mins) :
Ingredients: Infused hay, full cream (100 ml), fine salt (1 g).
Techniques used: infusion, reduction.
Tools required: saucepan, whisk, cheesecloth.
Practical tip: Gently heat the cream with the infused hay and reduce slightly to concentrate the flavours. Strain before seasoning.

- Preparing the potato nest (10 mins / passive time 0 mins) :
Ingredients needed: Potato (150 g), neutral frying oil (500 ml).
Techniques used: grating, oil frying.
Tools required: fine grater or mandolin, spider, frying pan or deep fryer.
Tip: Finely grate the potatoes, wring them out carefully to remove excess starch and form a nest by placing them in a skimmer before plunging into the hot oil at 170°C.

- Preparing the root vegetables (10 mins / passive time 0 mins) :
Ingredients required: Carrot (30 g), parsnip (30 g), celeriac (30 g), fine salt (1 g), ground black pepper (1 g).
Techniques used: brunoise, blanch and glaze.
Tools required: paring knife, saucepan, sauté pan.
Practical tip: Cut the vegetables into even brunoise slices for even cooking. Blanch them quickly in boiling salted water and glaze with a little water and a knob of butter for a glossy finish.

- Fillet mignon cooked at low temperature (10 mins / passive time 45 mins) :
Ingredients: Veal fillet mignon (180 g), fine salt (1 g), ground black pepper (1 g).
Techniques used: low-temperature sous-vide cooking, pan-frying.
Tools required: sous-vide machine, immersion heater, cast-iron frying pan.
Practical tip: Season the fillet with salt and pepper before vacuum cooking at 56°C for 45 minutes to ensure a perfect pink colour. Quickly brown in a pan with a little neutral oil before serving.

- Arrange the potato nest in the centre of the plate.
- Garnish the nest with glazed root vegetables for an elegant and colourful presentation.
- Gently slice the filet mignon into regular medallions and arrange them harmoniously around the nest.
- Coat the fillet with the hot hay cream, taking care not to mask the visual elements of the dish.

- Information : Approximately 450 kcal per portion.
- Protein: ~35 g
- Carbohydrates: ~25 g
- Fat: ~25 g

- Allergens :
- Dairy products (cream).
- Celery.
- Possible traces in uncertified hay.

- Techniques: For the potato nest, make sure you maintain a constant temperature when frying to obtain a crispy texture without excess oil.

- Presentation: Use white dinner plates to bring out the natural colours of the vegetables and golden potatoes.

- Hygiene : Respect the cold chain for meat until it is vacuum-packed, and do not reuse the oil after frying several times.

- Anti-waste: Keep the vegetable trimmings to make a homemade stock or vegetable stock.