Jul 13 2026
Restaurants›Perch›Filet Mignon Au Poivre Recipe

Filet Mignon Au Poivre Recipe

Inspired by Perch
Time1h
Serves2

golden potatoes - goat cheese puree, asparagus, salsify, cipollini confit

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Ingredients

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Filet Mignon

Golden Potatoes & Goat Cheese Puree

Asparagus

Salsify

Cipollini Confit

Method

Filet Mignon

  1. 1

    Prepare the Steak

    Crush the black peppercorns and press them onto both sides of the filet mignon steaks. Season with salt.

  2. 2

    Cook the Steak

    In a skillet, heat olive oil over medium-high heat. Add the steaks and sear for 4-5 minutes on each side for medium-rare. Add butter in the last minute and baste the steaks.

Golden Potatoes & Goat Cheese Puree

  1. 3

    Cook the Potatoes

    Peel and dice the golden potatoes. Boil in salted water until fork-tender, about 15-20 minutes.

  2. 4

    Make the Puree

    Drain the potatoes and return to the pot. Add goat cheese, heavy cream, salt, and black pepper. Mash until smooth.

Asparagus

  1. 5

    Prepare the Asparagus

    Trim the woody ends of the asparagus. Toss with olive oil and salt.

  2. 6

    Cook the Asparagus

    Sauté the asparagus in a skillet over medium heat for about 5-7 minutes until tender-crisp.

Salsify

  1. 7

    Prepare the Salsify

    Peel and slice the salsify. Boil in salted water until tender, about 10-15 minutes.

  2. 8

    Sauté the Salsify

    Drain and sauté in butter until golden, about 5 minutes. Season with salt.

Cipollini Confit

  1. 9

    Prepare the Cipollini

    Peel the cipollini onions and place them in a small saucepan with butter, sugar, and balsamic vinegar.

  2. 10

    Cook the Cipollini

    Simmer over low heat until the onions are tender and caramelized, about 15-20 minutes.

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