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

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.