Filet Mignon Steak Au Poivre Recipe
Truffled Maui potato puree | Harissa local baby carrots | Cognac peppercorn sauce
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Ingredients
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Steak
Truffled Maui Potato Puree
Harissa Local Baby Carrots
Cognac Peppercorn Sauce
Method
Preparing the Steak
- 1
Season the Steak
Season the filet mignon steaks with salt and crushed black peppercorns on both sides.
- 2
- 3
Rest the Steak
Remove steaks from the skillet and let them rest while preparing the sauce.
Making the Truffled Potato Puree
- 4
- 5
Blend the Puree
Drain potatoes and blend with heavy cream and truffle oil until smooth. Season with salt to taste.
Preparing the Harissa Carrots
- 6
Cook the Carrots
In a pan, heat olive oil. Add baby carrots and sauté for about 5-7 minutes until tender. Stir in harissa paste and cook for an additional 2 minutes. Season with salt.
Making the Cognac Peppercorn Sauce
- 7
Prepare the Sauce
In the same skillet used for the steaks, add cognac and carefully ignite. Add beef broth and let simmer for a few minutes. Stir in heavy cream and crushed peppercorns, and cook until thickened. Finish with butter.
