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Filet Mignon au Poivre with Crispy Smashed Potatoes

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Peppery, rich, and built for a slower dinner, this filet mignon au poivre with crispy smashed potatoes gives you a tender steak, a glossy pan sauce, and crisp golden potatoes on the same plate.
Prep Time 30 minutes
Cook Time 40 minutes
Servings 3

Ingredients

  • 680 g baby or Yukon Gold potatoes
  • kosher salt
  • 30 ml olive oil
  • cracked black pepper
  • 4 filet mignon steaks 170 to 225 g each
  • 30 g whole black peppercorns lightly crushed
  • 15 ml Dijon mustard
  • 15 ml olive oil
  • 15 g unsalted butter
  • 2 thyme sprigs
  • 1 garlic clove lightly smashed
  • 40 g shallot finely minced
  • 30 ml brandy or cognac
  • 175 ml stock
  • 90 ml crème fraîche

Instructions

  • Take the steaks out 30 minutes before cooking and season them with salt.
  • Heat the oven to 220°C.
  • Boil the potatoes in well-salted water for 15 to 20 minutes, until fork-tender.
  • Drain and let them steam dry for a few minutes.
  • Transfer the potatoes to a sheet pan, smash them gently, drizzle with olive oil, and season with salt and pepper.
  • Roast for 25 to 30 minutes, turning once, until crisp and deeply golden.
  • Pat the steaks dry, brush one side lightly with Dijon, and press that side into the crushed peppercorns.
  • Heat a heavy skillet over medium-high heat and add the olive oil.
  • Sear the steaks peppercorn-side down first for 3 to 4 minutes per side, until browned and cooked to your liking.
  • Transfer to a plate and rest loosely covered.
  • Lower the heat to medium and add the butter, thyme, garlic, and shallot.
  • Cook for 1 minute, until fragrant.
  • Add the brandy and scrape up the browned bits.
  • Pour in the stock and simmer until slightly reduced.
  • Stir in the crème fraîche and cook gently until the sauce is smooth and lightly thickened.
  • Spoon the sauce over the steaks and serve with the potatoes.