Filet Mignon, With Stilton Mashed Potatoes, 75 Chestnut

By arthurlemay

Ingredients

• FOR THE SAUCE:
• 1 teaspoon olive oil
• 3 shallots, minced
• 1/2 cup beef stock
• 1/2 cup heavy cream
• 1/2 cup Bourbon
• 1 tablespoon green peppercorns, ddrained salt and pepper to taste
• FOR THE POTATOES
• 1 pound potatoes, peeled and boiled tender
• 1 cup Stilton cheese, crumbled
• 1 cup heavy cream
• 1/2 cup unsalted butter
• salt and pepper to taste
• FOR THE FILETS
• 4 beef tenderloins (8 oz. each)
• 8 slices apple-smoked bacon
• 2 tablespoons olive oil

Details

Servings 4
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

FOR THE SAUCE:

in a medium saucepan over medium heat, add the olive oil. Add shallots and cook slowly for about 3 minutes.

Stir in the beef stock, then the heavy cream. Blend well. then stir in the bourbon, green peppercorns and the salt (to taste), stirring constantly. Reduce the heat to medium-low and cook for 15-20 minutes. Set aside, keeping warm.

FOR THE POTATOES:

Combine the boiled potatoes, stilton, heavy cream and butter in a large bowl.and mash together until blended and fluffy. Season to taste with salt and pepper. set aside, keeping warm.

FOR THE FILETS:

Preheat oven to 425 degrees:

Season the filets on all sides with salt and pepper. Wrap two strips of bacon around each filet and fasten with toothpicks.

In a large skillet, over high heat, add the filets and sear on all sides (including bacon wrapped edges), about 1 minute per side.Remove filets from skillet and arrange in an ovenproof pan and baake until medium-rare, about 10 minutes.

Remove toothpicks from filets. Place a mound of mashed potatoes in center of warm plates. Place filets on top or on the side of the potatoes. Spoon sauce over all.

Serve with your favorite vegetables.