Grilled Filet Mignon Recipe
baby potato hash, caramelized pearl onion, asparagus, sauce au poivre
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Ingredients
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Filet Mignon
Baby Potato Hash
Caramelized Pearl Onions
Asparagus
Sauce au Poivre
Method
Preparation
- 1
Prepare the Baby Potato Hash
Boil the baby potatoes until tender, about 15 minutes. Drain and cut into halves. In a skillet, heat olive oil over medium heat, add the potatoes, garlic, rosemary, salt, and pepper. Cook until golden and crispy, about 10 minutes.
- 2
Caramelize the Pearl Onions
In a separate skillet, melt butter over medium heat. Add pearl onions and sprinkle with brown sugar and a pinch of salt. Cook, stirring occasionally, until onions are caramelized, about 15 minutes.
- 3
- 4
- 5
Make the Sauce au Poivre
In a small saucepan, melt butter over medium heat. Add shallots and cook until translucent. Add crushed peppercorns and brandy; reduce by half. Stir in heavy cream and simmer until thickened. Season with salt to taste.