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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, filet mignon with creamy mashed potato and kale, served with a peppercorn sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce Hello everybody, it's Brad, welcome to my recipe site. Today, we're going to prepare a special dish, filet mignon with creamy mashed potato and kale, served with a peppercorn sauce. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

To begin with this recipe, we have to prepare a few components. 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.

The ingredients needed to make Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce:
  1. Make ready 1 Fillet Steak
  2. Get 2 large Maris piper potatoes
  3. Take Kale
  4. Take 1 Onion finely sliced
  5. Make ready Handful mushrooms finely sliced
  6. Make ready 40 g butter equally split between sauce and mash
  7. Prepare 20 g plain flour
  8. Make ready 100 ml milk (substitute for double cream if you want)
  9. Take 60 ml Chicken stock
  10. Get Salt
  11. Take Ground black pepper

Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce. The Best Roasted Filet Mignon Sauce Recipes on Yummly Thick Green Chile Sauce (Mole Pipian Verde) La Cocinera Con Prisa.

Instructions to make Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce:
  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 šŸ˜‰

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