FILET DE BURGO* Recipe

Inspired by Louie's Wine Dive and Kitchen 119

Time45m

Serves2

whipped yukon gold potatoes, broccolini, deburgo sauce

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Ingredients

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Main Ingredients

2 steaks Filet Mignon

2 pounds Yukon Gold Potatoes

4 tablespoons Butter

1 cup Heavy cream

1 bunch Broccolini

2 tablespoons olive oil

2 pieces Shallots

1 cup Beef Stock

1 cup Red wine

2 sprigs Fresh Thyme

1 to taste Celtic sea salt

1 to taste black pepper

Method

Cooking Instructions

Prepare the Whipped Potatoes

Peel and chop the Yukon Gold potatoes into uniform pieces. Boil them in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Whip the Potatoes

Add butter and heavy cream to the potatoes. Mash and whip until smooth and fluffy. Season with salt and pepper to taste. Keep warm.

Cook the Broccolini

In a pan, heat olive oil over medium heat. Add the broccolini and sauté for about 5 minutes until tender-crisp. Season with salt and pepper.

Make the Deburgo Sauce

In the same pan, add chopped shallots and sauté until translucent. Pour in red wine and let it simmer until reduced by half. Add beef stock and fresh thyme, simmer until thickened. Season with salt and pepper.

Cook the Filet Mignon

Season the filet mignon with salt and pepper. In a hot skillet, sear the steaks for 4-5 minutes on each side for medium-rare. Remove and let rest.

Plate the Dish

On each plate, place a generous scoop of whipped potatoes, top with broccolini, and arrange the filet mignon. Drizzle with deburgo sauce before serving.