Filet Mignon au Poivre with Pommes Anna and Haricots Verts

By Culiora

Tender beef tenderloin steaks crusted in coarsely cracked black peppercorns, seared in butter, and finished with a rich cognac pan sauce. Served alongside a layered, golden-crisped Pommes Anna cake and tender-crisp haricots verts tossed in shallots and butter.

• Servings: 4
• Prep time: 30 min
• Cook time: 55 min
• Total time: 85 min

Ingredients

• 800 g waxy potatoes (such as Charlotte or Yukon Gold), peeled and sliced 2 mm thick
• 75 g clarified butter (ghee), melted
• 1 tsp fine sea salt
• 1/4 tsp freshly ground white pepper
• 4 pcs beef tenderloin steaks (filet mignon), about 180 g each
• 2 tbsp whole black peppercorns, coarsely crushed in a mortar
• 1 tsp fine sea salt
• 1 tbsp neutral vegetable oil
• 25 g unsalted butter
• 1 pcs shallot, finely minced
• 60 ml cognac or brandy
• 150 ml rich beef or veal stock
• 100 ml heavy cream (40% fat)
• 15 g cold unsalted butter, cubed
• 350 g fresh haricots verts (French green beans), trimmed
• 20 g unsalted butter
• 1 pcs small shallot, finely minced
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 200°C. Generously brush an ovenproof 20–22 cm non-stick or well-seasoned cast-iron skillet with 1 tablespoon of the clarified butter.
2. Arrange the thinly sliced potatoes in tight, concentric, overlapping circles on the bottom of the skillet. Season the layer lightly with salt and white pepper, then drizzle with a little clarified butter. Repeat layering, seasoning, and brushing until all potato slices are used.
3. Cover the skillet with a round of baking parchment. Place a slightly smaller ovenproof pan or lid on top, weighted down with a heavy oven-safe dish or weight. Cook over medium-low heat on the stovetop for 8–10 minutes until the bottom begins to sizzle and lightly brown. Transfer the skillet (still weighted) to the oven and bake for 35 minutes. Remove the weight and parchment, then bake for an additional 10 minutes until the top is golden and potatoes are completely tender when pierced with a knife. Loosen the edges and carefully invert onto a board or warm platter to rest before slicing into wedges.
4. While the potatoes bake, season the steaks on all sides with 1 teaspoon of fine sea salt. Spread the crushed black peppercorns on a plate and press both flat sides of each steak firmly into the pepper to form a crust. Let rest at room temperature for 20 minutes.
5. Heat the neutral oil in a heavy stainless-steel or cast-iron skillet over medium-high heat until shimmering. Add the steaks and sear without moving for 3 minutes until a deeply browned crust forms. Flip the steaks, add 25 g of butter to the pan, and cook for another 3 minutes for medium-rare (around 52–54°C core temperature), basting the meat continuously with the foamy butter. Transfer steaks to a warm plate and tent loosely with foil to rest.
6. Pour off all but 1 tablespoon of fat from the skillet. Reduce the heat to medium, add the minced shallot for the sauce, and sauté for 1 minute until soft and fragrant.
7. Remove the skillet from the heat source and pour in the cognac. Carefully return to the heat and tilt to ignite (or let it boil vigorously for 1 minute to evaporate the alcohol if not flambéing). Pour in the beef stock and scrape up all browned bits from the pan bottom. Simmer briskly until reduced by half, about 3–4 minutes. Stir in the heavy cream and simmer gently for 2–3 minutes until the sauce coats the back of a spoon. Whisk in the 15 g of cold butter off the heat; season with a pinch of salt if needed.
8. Bring a pot of well-salted water to a rolling boil. Blanch the trimmed haricots verts for 3–4 minutes until tender-crisp, then drain well. In a separate skillet over medium heat, melt 20 g of butter, add the minced shallot, and cook for 1 minute without browning. Add the blanched beans, toss for 2 minutes to heat through and coat, and season with 1/2 teaspoon salt and black pepper.
9. To serve, arrange a wedge of Pommes Anna and a mound of buttery haricots verts on each warm plate. Set a rested steak alongside, spoon the warm cognac pan sauce over and around the meat, and pour any resting meat juices into the sauce before serving immediately.