Entree: France – Filet Mignon au Poivre with Milk-Enhanced Yukon Gold Purée (Pepper-crusted filet mignon with a creamy Yukon Gold potato purée)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 filet mignons, approx. 7 oz (200 g) each
- 2 tbsp (20 g) whole black peppercorns, coarsely crushed
- 1 tsp (6 g) kosher salt
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) cognac or brandy (optional)
- 1/2 cup (120 ml) beef stock
- 1/4 cup (60 ml) 2% milk
- 1 lb (454 g) Yukon Gold potatoes, peeled and cut into chunks
- 1 clove (0.106 oz (3 g)) garlic, smashed
- 2 tbsp (30 ml) olive oil (for vegetables and finishing)
- 4 medium carrots, approx. 8 oz (225 g) total, cut on bias
- 6 radishes, approx. 3 oz (85 g) total, quartered
- 1 tbsp (15 g) chopped fresh chives

Show original ingredient measurements

- 2 filet mignons, approx. 7 oz (200 g) each
- 2 tbsp (20 g) whole black peppercorns, coarsely crushed
- 1 tsp (6 g) kosher salt
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) cognac or brandy (optional)
- 1/2 cup (120 ml) beef stock
- 1/4 cup (60 ml) 2% milk
- 1 lb (454 g) Yukon Gold potatoes, peeled and cut into chunks
- 1 clove (3 g) garlic, smashed
- 2 tbsp (30 ml) olive oil (for vegetables and finishing)
- 4 medium carrots, approx. 8 oz (225 g) total, cut on bias
- 6 radishes, approx. 3 oz (85 g) total, quartered
- 1 tbsp (15 g) chopped fresh chives

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Press crushed peppercorns onto both sides of steaks, season edges with 1 tsp (5 ml) kosher salt. Let rest 15 minutes at room temperature.
2. Cook potatoes with smashed garlic in salted boiling water until tender, about 15 minutes; drain and return to pot.
3. Heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over high heat; sear steaks 3 minutes per side for medium-rare, add 1 tbsp (15 ml) butter in the last minute and baste; remove steaks to rest.
4. Add cognac to skillet off heat and ignite carefully or simmer to burn off alcohol; add 1/2 cup (120 ml) beef stock, reduce by half, then stir in 1/4 cup (60 ml) 2% milk and remaining 1 tbsp (15 ml) butter to make a glossy pan sauce; season to taste.
5. Meanwhile, sauté carrots and radishes in 2 tbsp (30 ml) olive oil over medium-high heat until tender and lightly browned, about 8–10 minutes; season with salt and pepper.
6. Mash potatoes with milk (use up to 1/4 cup (60 ml) 2% milk) until smooth, discard garlic, stir in chives and adjust seasoning.
7. Serve steaks topped with au poivre sauce alongside the Yukon Gold purée and sautéed carrots and radishes.

1. Press crushed peppercorns onto both sides of steaks, season edges with 1 tsp kosher salt. Let rest 15 minutes at room temperature.
2. Cook potatoes with smashed garlic in salted boiling water until tender, about 15 minutes; drain and return to pot.
3. Heat 2 tbsp vegetable oil in a heavy skillet over high heat; sear steaks 3 minutes per side for medium-rare, add 1 tbsp butter in the last minute and baste; remove steaks to rest.
4. Add cognac to skillet off heat and ignite carefully or simmer to burn off alcohol; add 1/2 cup beef stock, reduce by half, then stir in 1/4 cup 2% milk and remaining 1 tbsp butter to make a glossy pan sauce; season to taste.
5. Meanwhile, sauté carrots and radishes in 2 tbsp olive oil over medium-high heat until tender and lightly browned, about 8–10 minutes; season with salt and pepper.
6. Mash potatoes with milk (use up to 1/4 cup 2% milk) until smooth, discard garlic, stir in chives and adjust seasoning.
7. Serve steaks topped with au poivre sauce alongside the Yukon Gold purée and sautéed carrots and radishes.