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6–8
Medium
26 hr
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
A day ahead, prepare the filets mignons. Remove the fat from the meat and prepare the marinade. Thinly slice the sticks of lemongrass and peel and grate the ginger. In a bowl, combine the white wine, soy sauce, and lemon juice. Heat in a saucepan without allowing it to boil.
Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven
