Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, filet mignon with creamy mashed potato and kale, served with a peppercorn sauce. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce is something that I’ve loved my whole life.
Peel and cut Potatoes into medium sized cubes. Originally I found his beautiful picture in a really old "Best of Cooking Light" magazine and made it according to the recipe one year as a holiday dinner for just my husband and I. Place the peppercorns into a shallow bowl.
To get started with this recipe, we must first prepare a few components. You can have filet mignon with creamy mashed potato and kale, served with a peppercorn sauce using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce:
- Get 1 Fillet Steak
- Prepare 2 large Maris piper potatoes
- Make ready Kale
- Get 1 Onion finely sliced
- Get Handful mushrooms finely sliced
- Prepare 40 g butter equally split between sauce and mash
- Prepare 20 g plain flour
- Prepare 100 ml milk (substitute for double cream if you want)
- Make ready 60 ml Chicken stock
- Prepare Salt
- Get Ground black pepper
It refers to a special cut of beef taken from the tenderloin. This is considered as the tenderest part of the beef and is the most expensive too. You may also want to complete your dinner by pairing this with wine. I like having filet mignon with merlot.
Instructions to make Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce:
- Peel potatoes and place in large pan of slightly salted cold water, bring to the boil then cover and simmer until cooked. Gently fry your onions and mushrooms until cooked and transfer to a warm plate.
- In the same hot pan, seal the seasoned fillet steak on all sides and edges, basting with a knob of butter for about 3 minutes on each side then transfer to a medium hot oven for about 6 minutes, or according to how you like it. Remove, cover with foil and let it rest.
- Now to prep your creamy mash. Once cooked, drain completely and add butter, milk, salt and pepper and Mash until silky smooth, no need for a potato ricer or sieve, the consistency of the potatoes will be spot on. Add a bit of cream if you want, season to taste. In a saucepan, add 100 ml of water and cook your kale for a couple of minutes, drain on a paper towel.
- In a clean pan, on low heat add the butter until foaming, add flour and cook it out, The only way if you are unsure if the floury texture has gone, is to taste it. Gradually whisk in the milk, add stock until you have the right consistency, add the ground black pepper then your onions and mushrooms, warm through and Season to taste.
- Assemble your dish and enjoy 😉
Peppercorn-Crusted Filet Mignon with Port Jus. Filet mignon is a lean cut of beef, and pairing the filet with fat-free orzo provides the opportunity to whisk in chilled butter to finish the sauce. Served with rice-mushroom pilaf & steamed brussels sprouts. Here's what you need: filet mignon, coarse salt, freshly ground black pepper, grapeseed oil, unsalted butter, fresh rosemary, garlic. Generously season all sides of the filet mignon with salt and pepper.
So that is going to wrap it up for this exceptional food filet mignon with creamy mashed potato and kale, served with a peppercorn sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
