Pepper-Crusted Filet Mignon

Filed under:
Meat

Ray KachatorianCurtis demonstrates how to cook his version of steak and mash -- pepper crusted filet mignon, celery root puree and baby spinach, all drizzled in a red wine reduction sauce.

Get Curtis Stone's Pepper-Crusted Filet Mignon recipe.

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Pepper-Crusted Filet Mignon

Step One:
To make the celery root puree: Melt the butter in a heavy large saucepan over medium heat. Add the celery root, milk, cream, shallots, and salt. Simmer very gently, uncovered, until the celery root is tender enough to mash with a spoon, stirring occasionally, about 30 minutes.

Pepper-Crusted Filet Mignon

Step Two:
Using a slotted spoon, transfer the celery root to a blender or food processor. Blend until smooth, adding enough of the cooking liquid to thin the puree to the desired consistency.

Pepper-Crusted Filet Mignon

Step Three:
To prepare the steaks and spinach: Preheat the oven to 400°F. Coarsely crush the peppercorns with a mortar and pestle. Transfer the crushed peppercorns to a sieve and sift the pepper into a bowl to remove any finely ground pieces of pepper; reserve the fine pepper for another use. Sprinkle the coarse pepper grinds over a plate. Sprinkle the steaks with salt then set the steaks atop the pepper and press, coating both sides and flattening the steaks slightly.

Pepper-Crusted Filet Mignon

Step Four:
Heat a large ovenproof sauté pan over medium-high heat. Add the oil then add the steaks. Cook until the steaks are caramelized and golden brown on both sides and around the perimeter, about 5 minutes. Transfer the pan to the oven and continue cooking the steaks to desired doneness, about 4 minutes for medium-rare doneness. Transfer the steaks to a plate to rest for 5 minutes.

Pepper-Crusted Filet Mignon

Step Five:
Add the spinach to the same sauté pan and cook just until the spinach wilts, about 1 minute. Divide the spinach among 4 plates.

Pepper-Crusted Filet Mignon

Step Six:
To make the sauce: Heat the oil in the same sauté pan over medium-high heat. Add the shallots and sauté until tender, about 2 minutes. Add the red wine and thyme and simmer until reduced by half. Return the steaks to the pan and baste the steaks with the sauce. Set the steaks atop the spinach on each plate. Stir the butter into the sauce to blend.

Pepper-Crusted Filet Mignon

Step Seven:
Spoon the celery root puree alongside the steaks and spinach. Spoon the sauce over the steaks and serve.

Pepper-Crusted Filet Mignon