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, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, filet mignon with creamy mashed potato and kale, served with a peppercorn sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce is something which I’ve loved my entire life.

To get started with this particular 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 it.

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