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Beef filet mignon, port and rosemary sauce, blue cheese mashed potatoes, green beans

Mains, Beef

Seared beef fillet topped with a port demi-glace sauce infused with fresh rosemary leaves and served on mashed potatoes with local blue cheese from and a small bundle of green beans.

L'idée déco

You can now easily find veal demi-glace fresh or frozen at your local butcher shop or grocery store. Veal demi-glace is basically a reduced veal stock made with the bones and a few aromatic ingredients.

Ingredients

Recipe for 4 persons

For the mashed potatoes

600 Gr
Yukon gold potatoes
100 Gr
Blue cheese
100 Ml
Milk

For the beef tenderloin and port sauce infused with rosemary

4 Unit(s)
Beef filet mignon
1 Unit(s)
Shallot
2 Sprig(s)
Rosemary
100 Ml
Port wine
200 Ml
Veal demi-glace

For the green beans bundles

200 Gr
Green beans
4 Sprig(s)
Chives
  • Salt and pepper
  • Olive oil
  • Vegetable oil
  • Butter

Preparation time: 45.00 min

Preheat your four at 400.00 °F

  • Mise en place

    Chop the shallot and rosemary leaves. Peel the potatoes, cut into large cubes and place them immediately in a pot of cold water.

  • Mashed potato preparation

    Bring the potatoes to a boil with a pinch of salt and simmer over medium heat for 20-25 minutes until tender. Drain. Mash them with a potato masher. Gradually mix in pieces of blue cheese, add a knob of butter and hot milk. Add salt and pepper to taste and set aside.

  • Beef tenderloin and port and rosemary sauce preparation

    Season the beef tenderloins with salt and pepper. In a hot pan, drizzle with vegetable oil and sear the beef fillets over high heat for 2 minutes on each side. Place them on a baking sheet. Cook in the oven for 4-5 minutes. In the skillet used to sear the meat, place a knob of butter and sweat the chopped shallot over low heat. Deglaze with port, add the rosemary and let reduce over low heat for 2 minutes. Add the demi-glace and simmer until it thickens a bit.

  • For the green beans bundle

    Divide the green beans into 4 bundles and tie them with a sprig of chives. Place your bundles on a baking sheet, drizzle with olive oil and cook in the oven for 4-5 minutes.

  • To serve

    Serve a portion of mashed potatoes using a ring mold. Place a beef tenderloin on top and cover with port and rosemary sauce. Place your bundle of green beans on the side.

You can now easily find veal demi-glace fresh or frozen at your local butcher shop or grocery store. Veal demi-glace is basically a reduced veal stock made with the bones and a few aromatic ingredients.

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