Filet au poivre with baroa puree (super easy)
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- Filet Mignon | 800 g
- Green pepper (in grains) | 25 g
- cream | 100 g
- Homemade beef broth | 1 cup
- Baroa potato | 400 g
- Butter | 50 g
- Whole milk | 1/2 cup
- Nutmeg | to taste
- Olive oil | 4 tablespoon
- Salt and black pepper | to taste
- Cut the fillets into medallions and season with black pepper and salt. Fry with olive oil in a very hot skillet (always fry 2 medallions so you don't lose the temperature of the skillet). Be careful not to burn the crust left in the skillet as it will be important to finish the broth.
- Remove the fillets and in the same skillet add a little more oil and fry 1/2 onion in small cubes. The onion will release water and cause that crust that was in the skillet to drop into the sauce. Add 1 cup of beef stock (preferably homemade) and let it reduce by half.
- When reduced, strain this broth to remove the onion and return the broth to the skillet. Add the green peppers (to taste - I use 25g) and then the cream. Let it thicken a little and adjust the salt. Return the fillets to the sauce and let it heat up a bit if necessary.
- Cook the baroa potatoes in water and salt.
When they are very soft, drain and mash the potatoes.
Add (while still hot) the milk and butter. (If you want a softer puree, add more milk). Stir with a fouet to give the creaminess.
Finish with nutmeg and salt to taste.
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