Entree: France – Filet Mignon au Poivre with Milk-Enhanced Yukon Gold Purée (Pepper-crusted filet mignon with a creamy Yukon Gold potato purée)

Serving Size: 2

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2 filet mignons, approx. 7 oz (200 g) each
- 2 tbsp (20 g) whole black peppercorns, coarsely crushed
- 1 tsp (6 g) kosher salt
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) cognac or brandy (optional)
- 1/2 cup (120 ml) beef stock
- 1/4 cup (60 ml) 2% milk
- 1 lb (454 g) Yukon Gold potatoes, peeled and cut into chunks
- 1 clove (3 g) garlic, smashed
- 2 tbsp (30 ml) olive oil (for vegetables and finishing)
- 4 medium carrots, approx. 8 oz (225 g) total, cut on bias
- 6 radishes, approx. 3 oz (85 g) total, quartered
- 1 tbsp (15 g) chopped fresh chives

Instructions

1. Press crushed peppercorns onto both sides of steaks, season edges with 1 tsp kosher salt. Let rest 15 minutes at room temperature.
2. Cook potatoes with smashed garlic in salted boiling water until tender, about 15 minutes; drain and return to pot.
3. Heat 2 tbsp vegetable oil in a heavy skillet over high heat; sear steaks 3 minutes per side for medium-rare, add 1 tbsp butter in the last minute and baste; remove steaks to rest.
4. Add cognac to skillet off heat and ignite carefully or simmer to burn off alcohol; add 1/2 cup beef stock, reduce by half, then stir in 1/4 cup 2% milk and remaining 1 tbsp butter to make a glossy pan sauce; season to taste.
5. Meanwhile, sauté carrots and radishes in 2 tbsp olive oil over medium-high heat until tender and lightly browned, about 8–10 minutes; season with salt and pepper.
6. Mash potatoes with milk (use up to 1/4 cup 2% milk) until smooth, discard garlic, stir in chives and adjust seasoning.
7. Serve steaks topped with au poivre sauce alongside the Yukon Gold purée and sautéed carrots and radishes.