Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce
You would think the star of the dish would be the fillet, but I always pride myself on the mash, anyone who has followed my page knows that from an early age when my parents were both at work my next door neighbour “Auntie Win” looked after me, along with her husband “Uncle Alf” and daughters Stella & Rosslyn, who became my “Sisters” that’s how strong our bond was. Auntie Win taught me and gave me the job, probably from the age of four or five to do the mash, I still use that same potato masher to this day, She was a massive influence on my cooking. #mycookbook
Filet Mignon With Creamy Mashed Potato And kale, Served With A Peppercorn Sauce
You would think the star of the dish would be the fillet, but I always pride myself on the mash, anyone who has followed my page knows that from an early age when my parents were both at work my next door neighbour “Auntie Win” looked after me, along with her husband “Uncle Alf” and daughters Stella & Rosslyn, who became my “Sisters” that’s how strong our bond was. Auntie Win taught me and gave me the job, probably from the age of four or five to do the mash, I still use that same potato masher to this day, She was a massive influence on my cooking. #mycookbook
Cooking Instructions
- 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 😉
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