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Don't forget to serve a bottle of Cabernet or Zinfandel.. Filet mignon with Gorgonzola sauce is a very simple and delicious meal for two. A good sear on your steak will ensure a.

Alright, don’t linger, let’s approach this filet mignon with creamy mashed potato and kale, served with a peppercorn sauce menu with 11 components which are absolutely easy to receive, and we have to process them at the very least through 5 tips. You should invest a while on this, so the resulting food could be perfect.

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

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

This pan-seared Filet Mignon recipe really and truly is an excellent way to make filet mignon. Searing the beef makes it melt-in-your mouth tender and every bite is so flavorful in that mushroom wine cream sauce. Make this filet mignon steak, served with creamy mashed potatoes and asparagus for your next special occasion and you will get rave reviews.. Medallions of veal tenderloin with French brie in a black truffle port wine sauce, served with julienne vegetables.

Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce how to cook:

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.
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.
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.
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.
5. Assemble your dish and enjoy 😉

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 Add broth, cream, and remaining mustard. Season with salt and pepper to your taste but remember that the steaks are heavily seasoned. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper.

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