Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce. Stir in the cream and bring just to a boil and remove from heat. Place the filet in the center of serving plate and pour the Merlot cream sauce on top. This pan-seared Filet Mignon recipe really and truly is an excellent way to make filet mignon.

Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce In a medium saucepan, melt butter for the sauce over medium-high heat. Stir in brandy, rosemary, and pepper. Meanwhile, melt butter in large skillet over medium-high heat.

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, filet mignon with creamy mashed potato and kale, served with a peppercorn sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Stir in the cream and bring just to a boil and remove from heat. Place the filet in the center of serving plate and pour the Merlot cream sauce on top. This pan-seared Filet Mignon recipe really and truly is an excellent way to make filet mignon.

Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It's simple, it is quick, it tastes yummy. Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce is something which I've loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook filet mignon with creamy mashed potato and kale, served with a peppercorn sauce using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients requirements - Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce:

You need 1 of Fillet Steak.
Need 2 large Maris piper potatoes.
Prepare Kale.
Give 1 for Onion finely sliced.
You need Handful of mushrooms finely sliced.
Require 40 g butter equally split between sauce and mash.
Provide 20 g for plain flour.
Give 100 ml for milk (substitute for double cream if you want).
Require 60 ml of Chicken stock.
Give of Salt.
Prepare Ground black pepper.

Medallions of veal tenderloin with French brie in a black truffle port wine sauce, served with julienne vegetables. Breaded veal chop, pounded thin and topped with arugula, diced tomatoes and onions. Medallions of filet mignon over mashed potatoes in a creamy peppercorn sauce Less traditional as a side dish for filet mignon, vegetable kebabs are easy and a great side dish for steak. Cut a jumbo white or yellow onion into wedges, cut a green, yellow and red bell pepper into chunks, and cut baby bella mushrooms in halves.

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

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 😉.

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. I made it a few more times, evolving it, and it is pretty yummy.particularly good served with a creamy sour cream & chive mashed potato side dish. Add Butter, Milk, Vinegar, adjust salt to taste, and whisk for a creamy consistency. Keep Potatoes warm until steak is cooked. Halve filet crosswise and season with salt and pepper.

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