FiletMignon
Serves 4
What to Pair With
Here’s a full menu for a restaurant style meal made at home. Start the puree and leeks first and cover them to keep warm while cooking the steak. Enjoy!
Ingredients
Tenderloin Steak
(Filet Mignon) 1 ½-2 inches thick, trimmed
Salt and Pepper
Cauliflower Pureé
2 tablespoons unsalted butter
1 large yellow onion, roughly chopped
4 medium cloves garlic, peeled and crushed
1 head cauliflower, trimmed and cut into florets
2 cups heavy cream or chicken stock (or a combination of the two)
1 sprig thyme
Butter
Salt
Creamed Leeks2 leeks (whites and light green parts), chopped
2 tbsp butter
1 tbsp olive oil
1/2 cup cream
1/2 cup parmesan cheese
Salt
Preparation
Tenderloin Procedure:
Preheat oven to 400 degrees.
In an oven-proof heavy-bottomed skillet (preferably cast iron), preheat the pan over medium-high heat.
Dry the filets with a paper towel and season the filets with salt and pepper just before cooking.
Cook the steak about 2-3 minutes per side and then put the pan in the oven.
Cook for about 4-6 minutes for medium rare, 8-10 min for medium.
Cauliflower Procedure:
In a large saucepan, melt butter over medium-high heat.
Add onion and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.
Add cauliflower, garlic, cream and/or stock, and thyme.
Cover, bring to a simmer, and cook, adjusting heat to maintain simmer, until cauliflower is tender, 5 to 6 minutes.
Uncover and continue to simmer, stirring occasionally, until liquid is reduced by about three-quarters, about 20 minutes.
Discard thyme sprig.
Using a slotted spoon, put cauliflower in a food processor and blend cauliflower to form a smooth purée.
Use the cooking liquid to adjust consistency of the puree.
Add butter if desired and season with salt.
Serve warm.
Leeks Procedure:
In a sauté pan, combine the butter and oil over medium low heat.
Add the leeks and cook until soft about 10 min.
Stir in cream and cheese. Cook until thickened, about 5 min. Add water if it gets too thick.
Salt to taste.
Serve over steak.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!