Green pea purée:
Place the green peas, laurel leaf and onion in a small pan and bring to a boil.
When the peas have softened, remove the laurel leaf, drain the peas and beat them with a hand blender along with the olive oil, salt and pepper.
Yoghurt sauce:
Place all the ingredients in a bowl and stir until a homogeneous mixture is obtained.
Beurre clarifié:
In a small pan, heat the butter until it melts.
Let it stand for a few minutes, until the butter separates from the butter.
With a spoon, we remove the butter from the pan, making sure that the milk remains at the bottom of the pan.
Fillet mignon:
Place the greens in a pot with boiling, salted water for 3 minutes.
Drain the greens, place them in a small bowl and sprinkle them with olive oil, salt and pepper.
Season the filets with salt and pepper.
Place the beurre clarifié in a skillet over high heat and sauté the filets on both sides, until they are cooked exactly the way you prefer.
To serve:
Spread a layer of yoghurt sauce on a plate with a spoon or spatula, leaving a small space without sauce.
Place the greens on the empty space, with the filet on top, cut in half.
Garnish the dish with spots of green pea purée, slivers of radish and garlic sprouts. Finally put two drops of truffle oil on the filets.