Jun 09 2026
Restaurants›Sant Ambroeus Palm Beach›Filet Mignon Recipe

Filet Mignon Recipe

Inspired by Sant Ambroeus Palm Beach
Time45m
Serves2

potato puree, Cognac, heavy cream, green peppercorn

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Ingredients

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Filet Mignon

Potato Puree

Method

Filet Mignon

  1. 1

    Prepare the Steaks

    Take the filet mignon steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This helps them to cook evenly.

  2. 2

    Season the Steaks

    Season both sides of the steaks generously with salt and black pepper.

  3. 3

    Sear the Steaks

    Heat olive oil in a skillet over medium-high heat. When the oil is hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness.

  4. 4

    Deglaze with Cognac

    Remove the steaks from the skillet and cover them to rest. In the same skillet, add the Cognac and scrape the bottom to deglaze, incorporating the brown bits. Cook for 2-3 minutes until slightly reduced.

  5. 5

    Add Green Peppercorns

    Stir in the green peppercorns and cook for an additional 1 minute. Adjust seasoning with salt if necessary.

Potato Puree

  1. 6

    Prepare the Potatoes

    Peel and chop the potatoes into equal-sized pieces for even cooking.

  2. 7

    Cook the Potatoes

    Place the potatoes in a pot of cold salted water. Bring to a boil and cook until tender, about 15-20 minutes.

  3. 8

    Drain and Mash

    Drain the potatoes and return them to the pot. Mash them using a potato masher until smooth.

  4. 9

    Incorporate Cream and Butter

    Stir in the heavy cream and butter until fully combined and the mixture is creamy. Season with salt to taste.

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