Peppercorn-Crusted Filet Mignon Learn to make this peppercorn-crusted filet mignon with parsnip puree and wild mushrooms. Silver Oak Recipes: Peppercorn-Crusted Filet Mignon American red wine and steak pairing, peppercorn filet mignon recipe
Peppercorn-Crusted Filet Mignon

Peppercorn-Crusted Filet Mignon

Wild Mushrooms and Cognac Cream

Serves 6 / Total Time:

Directions

Make the parsnip purée:

  1. In a small saucepan, combine the parsnips, cream and bay leaf and bring to a simmer over medium-low heat.
  2. Cook until the parsnips are tender, about 25 minutes.
  3. Transfer the mixture to a blender and purée until smooth, 2 to 3 minutes.
  4. Season with salt and keep warm until serving.

Prepare the mushrooms:

  1. Place a large cast-iron skillet over medium-high heat.
  2. Add the oil, mushrooms and sage and sauté until the mushrooms release their liquid and the liquid has nearly evaporated, 2 to 4 minutes.
  3. Stir in the butter and lemon juice and season lightly with salt.
  4. Transfer to a small bowl and keep warm.

Prepare the kale:

  1. Wipe out the same skillet and return it to medium-high heat.
  2. Add the olive oil and shallot and sauté until the shallot begins to brown, about 2 minutes.
  3. 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.
  4. Stir in the butter and season lightly with salt. Transfer to a bowl and keep warm.

Prepare the filet mignons:

  1. In a small bowl, combine all of the ingredients for the peppercorn mix and mix well.
  2. Season the steaks with salt and then coat the steaks evenly with the peppercorn mix, pressing it onto the meat so it adheres.
  3. Wipe out the skillet in which you cooked the kale, return it to high heat and add the grapeseed oil.
  4. 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.
  5. Transfer the steaks to a platter and let rest for 5 to 10 minutes.

Make the sauce:

  1. 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.
  2. 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.
  3. Stir in the chives.

Serve:

  1. Spoon 2 tablespoons of sauce in the center of each serving plate and place a filet on top of the sauce.
  2. Spoon a heaping tablespoon of the parsnip purée along one side of the steak and spoon the mushrooms along the opposite side.
  3. Arrange the kale over the parsnip purée. Serve immediately.

Silver Oak Recipes: Peppercorn Crusted Filet Mignon

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