Peppercorn-Crusted Filet Mignon Silver Oak Winery Chef Dominic Orsini Learn to make this peppercorn-crusted filet mignon with parsnip puree and wild mushrooms. American red wine and steak pairing, peppercorn filet mignon recipe
Peppercorn-Crusted Filet Mignon
Wild Mushrooms and Cognac Cream
Serves 6 / Total Time:
Make the parsnip purée:
- In a small saucepan, combine the parsnips, cream and bay leaf and bring to a simmer over medium-low heat.
- Cook until the parsnips are tender, about 25 minutes.
- Transfer the mixture to a blender and purée until smooth, 2 to 3 minutes.
- Season with salt and keep warm until serving.
Prepare the mushrooms:
- Place a large cast-iron skillet over medium-high heat.
- Add the oil, mushrooms and sage and sauté until the mushrooms release their liquid and the liquid has nearly evaporated, 2 to 4 minutes.
- Stir in the butter and lemon juice and season lightly with salt.
- Transfer to a small bowl and keep warm.
Prepare the kale:
- Wipe out the same skillet and return it to medium-high heat.
- Add the olive oil and shallot and sauté until the shallot begins to brown, about 2 minutes.
- Add the kale and water and cook over medium heat until the kale is wilted and nearly all of the water has evaporated, 2 to 3 minutes.
- Stir in the butter and season lightly with salt. Transfer to a bowl and keep warm.
Prepare the filet mignons:
- In a small bowl, combine all of the ingredients for the peppercorn mix and mix well.
- Season the steaks with salt and then coat the steaks evenly with the peppercorn mix, pressing it onto the meat so it adheres.
- Wipe out the skillet in which you cooked the kale, return it to high heat and add the grapeseed oil.
- When the oil is hot, add the steaks and sear, turning once, for 3 to 4 minutes on each side for medium-rare, depending on their thickness.
- Transfer the steaks to a platter and let rest for 5 to 10 minutes.
Make the sauce:
- With the skillet still over medium heat, pour in the Cognac (watch out for flames) and deglaze the pan, scraping the bottom with a wooden spoon to release any browned bits.
- Cook until the Cognac has nearly evaporated, then pour in the cream and demi-glace and simmer until the sauce has reduced by about half, 3 to 5 minutes.
- Stir in the chives.
- Spoon 2 tablespoons of sauce in the center of each serving plate and place a filet on top of the sauce.
- Spoon a heaping tablespoon of the parsnip purée along one side of the steak and spoon the mushrooms along the opposite side.
- Arrange the kale over the parsnip purée. Serve immediately.