filet mignon with creamy mashed potato and kale served with a peppercorn sauce recipe main photo

Lets Prepare Tasty Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce

Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce. 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.. I will guide you to make Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce for my family.

Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce

Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce

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 . I like having filet mignon with merlot. You can simply cook Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce in 11 ingredients and 5 steps. Here is how you can simply prepate that.

Ingredients of Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce

1 You need 1 of Fillet Steak.
2 About 2 of large Maris piper potatoes.
3 You need of Kale.
4 It’s 1 of Onion finely sliced.
5 Prepare Handful of mushrooms finely sliced.
6 Prepare 40 g of butter equally split between sauce and mash.
7 About 20 g of plain flour.
8 Prepare 100 ml of milk (substitute for double cream if you want).
9 Approximately 60 ml of Chicken stock.
10 Approximately of Salt.
11 You need of Ground black pepper.

Filet mignon is a delicious, tender cut of beef that really benefits from the grill. Serve with a side of twice baked potatoes and grilled vegetables. Serve with a side of mashed or twice-baked potatoes. Grilled Filet Mignon With Bearnaise Sauce.

Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce cooking step by step

Step 1 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..
Step 2 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..
Step 3 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..
Step 4 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..
Step 5 Assemble your dish and enjoy 😉.
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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. 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.

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