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Filet Mignon Recipe

Inspired by Brigantine Seafood & Oyster Bar

Time1h

Serves2

Grilled filet, mashed potatoes & asparagus with sauce au poivre

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Frequently paired with

The best thing to pair and share with FILET MIGNON

Selected to pour

Judith Beck, Comunica Ink St. Videl Laurent Mas, Grenache Zweigelt, AT

full-bodied · rich · tannic

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Ingredients

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Filet Mignon

2 pieces Filet mignon steaks

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Mashed Potatoes

2 large Potatoes

4 tbs Butter

1 cup Milk

1 tsp Celtic sea salt

1 tsp black pepper

Asparagus

1 lb Asparagus spears

1 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Sauce au Poivre

2 tbs Butter

2 tbs Shallots, finely chopped

1 tbs Brandy

1 cup Beef broth

1 cup Heavy cream

2 tbs Black peppercorns, crushed

to taste Celtic sea salt

Method

Filet Mignon Preparation

1

Prepare the Steaks

Season the filet mignon steaks with salt and black pepper. Drizzle with olive oil and let them sit at room temperature for about 30 minutes.

2

Grill the Steaks

Preheat the grill to high heat. Grill the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from grill and let rest.

Mashed Potatoes Preparation

3

Cook the Potatoes

Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes.

4

Mash the Potatoes

Drain the potatoes and return to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy.

Asparagus Preparation

5

Prepare the Asparagus

Trim the bottom ends of the asparagus. Toss with olive oil, salt, and pepper.

6

Grill the Asparagus

Grill the asparagus for about 4-5 minutes until tender and slightly charred.

Sauce au Poivre Preparation

7

Make the Sauce

In a saucepan, melt butter over medium heat. Add shallots and sauté until translucent. Add brandy and let it cook for 1 minute.

8

Finish the Sauce

Add beef broth and bring it to a simmer. Stir in heavy cream and crushed peppercorns. Simmer until thickened, about 5 minutes. Season with salt to taste.

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