Filet Mignon Recipe
goat cheese-potato puree, asparagus, salsifi, cipollini onion confit, sauce au poivre
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Ingredients
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Filet Mignon
Goat Cheese-Potato Puree
Vegetables
Sauce au Poivre
Method
Preparation of the Filet Mignon
Preparation of Goat Cheese-Potato Puree
Make the Puree
Peel and chop the potatoes. Boil in salted water until tender. Drain and return to pot. Add goat cheese, butter, heavy cream, and salt. Mash until smooth and creamy.
Preparation of Vegetables
Preparation of Sauce au Poivre
Make the Sauce
In the same skillet used for the steaks, add crushed black peppercorns and brandy. Cook until reduced by half. Stir in heavy cream and beef stock. Simmer until thickened. Season with salt to taste.
Plating
Serve
On each plate, place a dollop of goat cheese-potato puree, top with the filet mignon, and arrange the sautéed vegetables beside it. Drizzle the sauce au poivre over the steak.
