Franckie’s Filet Mignon

Franckie’s Filet Mignon with pepper sauce

I often make this dish, it has it all. Tasty, easy to make, it makes a great Sunday dinner, a midweek special treat or a feast after a grand day out. My mother used to make pork steaks in a big pot, slow cooked with onions, garlic and peas, slightly burnt at the bottom, it was delicious too. To save on a lot of dishes during and after cooking, I do mine in a papillote , which is really between two sheets of tin foil. It keeps all the flavours of the ingredients that you put together. One tip though, leave the greens out or they will turn brown. Apart from that, go for it!

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The Perfect Carrots

This is to me the best way to cook carrots.” Papillotte” which is often used to cook fish, works brilliantly with our favourite orange root. It will keep its colour, natural sweetness and if you forget about it, they won’t turn into a tasteless purée. So remember to follow this few easy steps for your next Sunday roast!

Carrots Papillotte

Peel and chop the carrots, get a fresh piece of thyme or rosemary, and a couple of garlic cloves. Cut two pieces of aluminium foil, pour a bit of olive oil on the first sheet. Place the chopped carrots, garlic, herbs, salt and pepper…

Tin Foil

Use the other piece of tin foil and place over the carrots; fold at least twice, neatly now, the four corners until you get a pillow like rectangle.


In the oven it goes for 25 minutes at 200c… If you go a bit over, don’t worry, that is the great thing about papillote cooking! Be careful before opening, it gets pretty hot. I just make an incision with a knife on the top layer… Do not try to unfold with your hands!

Carrots are Cooked

Keep Well and Eat Happy

Slán Tamall