Pan Roasted Filet Mignon with Cornichon Tarragon Cream Sauce
Sauteed Romanesco and Roasted Heirloom Potatoes
(Serves 4)

Wine Pairing: Barollo from Piemonte, Italy or Left Bank Bordeaux

Ingredients
4 grassfed filet mignons (you could also cut your own from a kobe beef tenderloin or bison tenderloin)
1 cup of brown veal stock (we recommend homemade veal stock)
½ shallot
1 tbsp of mustard
1 cup of heavy cream
2 tbsp fresh tarragon
2 tbsp cornichons (aka gerkins, tiny pickles)
½ head romanesco
12 oz potatoes, we recommend Mountain Rose Potatoes and/or Desiree Heirloom Potatoes
Salt to taste
Peanut oil

Directions:

1. Roast the potatoes.  Once they’ve been removed from the oven, set its temperature to 400 degrees.

2. Cut the florettes from the romanesco head and blanch them in boiling salted water for 1 minute.

3. Remove the romanesco florettes from the water and immediately plunge them into an ice bath to stop the cooking process (why you shock food).

4. Carefully dry all surface moisture from the fillet. Season one side liberally with sea salt.

5. Finely dice the shallot & fresh tarragon. Cut some of the cornichon into matchsticks and finely dice the rest.

6. Oil a stainless steel frying pan (enough to coat the bottom) with the peanut oil. Heat the pan over medium-high heat.

7. Once the pan is very hot, put the steak in salt-side down. Salt the other side.

8. Angle the pan occasionally to redistribute the oil.

9. Once a crust has formed on the bottom, flip the steak, and move it to the oven.

10. Allow the steak to roast in the oven until your desired level of doneness has almost been reached.  The steak will continue to cook slowly (an additional 5-10 degrees) once after it’s removed from the oven (how carry over cooking works).

11. When the fillet is nearing your target temperature, remove it from the oven.  Rest it on a clean plate, covered loosely with tin foil, for ten minutes (why it’s important to rest meat).

12. Deglaze the pan where the fillet was roasting with veal stock, add the mustard and shallot.

13. Bring this mixture to a simmer and reduce it until is it viscous.

14. Add the heavy cream and continue to reduce, stirring frequently.

15. Heat olive oil, salt & pepper in a separate frying pan, and add the romanesco. Saute it for a few minutes, tossing frequently, until tender.

16. When the cream sauce coats the back of the spoon (“nappe”) remove the sauce from the heat and stir in the cornishon and tarragon. Add in any meat juices that have collected on the filet’s resting plate.

17. Slice the potatoes, and plate the filet mignon with them, the romanesco, and the tarragon cornishon sauce.

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Browse More:
Steak Recipes
Grass-Fed Beef Recipes
Kobe Beef Recipes
Bison Recipes