Filet Mignon au Poivre Vert with Pommes Anna

Filet Mignon au Poivre Vert with Pommes Anna ingredients

• 2 6 oz filet mignon steaks
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp freshly ground black pepper
• 1 tbsp green peppercorns, drained
• 0.25 cup Cognac or brandy
• 0.5 cup beef broth or stock
• 0.25 cup heavy cream
• 1 tbsp unsalted butter
• 1 tbsp fresh chives, chopped for garnish
• 1.5 lbs Russet or Yukon Gold potatoes
• 0.5 cup clarified butter or unsalted butter, melted
• 0.5 tsp kosher salt
• 0.25 tsp freshly ground black pepper

How to make Filet Mignon au Poivre Vert with Pommes Anna

1. Begin by preparing the Pommes Anna: Preheat your oven to 400°F (200°C). Thoroughly peel 1.5 lbs potatoes and slice them very thinly, about 1/16-inch thick, using a mandoline if possible for evenness. Pat the slices very dry with paper towels to remove excess starch.
2. Brush a 9-inch oven-safe non-stick skillet (or an 8-inch cast iron skillet) generously with clarified butter. Arrange a single layer of potato slices in a concentric circle pattern at the bottom of the skillet, overlapping them slightly. Season lightly with salt and pepper.
3. Drizzle with 1-2 teaspoons of clarified butter, then repeat the layering process, building up concentric circles of potatoes, seasoning, and drizzling with butter. Continue until all potato slices are used, pressing down gently with each layer.
4. Cover the skillet tightly with aluminum foil and bake for 35-40 minutes, or until the potatoes are tender when pierced with a knife. Remove foil, increase oven temperature to 425°F (220°C), and bake for another 15-20 minutes uncovered, until the top is golden brown and crispy.
5. While Pommes Anna bakes, prepare the filets: Pat the 2 filet mignon steaks completely dry with paper towels. Season both sides generously with 0.5 tsp kosher salt and 0.25 tsp freshly ground black pepper.
6. Heat 1 tbsp olive oil in a separate heavy, oven-safe skillet over medium-high heat until shimmering. Carefully place the seasoned filets in the hot skillet. Sear for 3-4 minutes per side until a deep, golden-brown crust forms.
7. Immediately transfer the skillet to the preheated 425°F (220°C) oven and roast for 8-12 minutes for medium-rare (internal temperature 130-135°F / 54-57°C) or until desired doneness is achieved. Remove filets to a cutting board and let rest for 5-7 minutes, tented loosely with foil.
8. While filets rest, prepare the Sauce au Poivre Vert in the same skillet used for searing (discarding any excess oil if necessary, but retaining the fond): Add 1 tbsp green peppercorns to the skillet and sauté for 30 seconds. Carefully add 0.25 cup Cognac or brandy; immediately ignite with a long match or lighter to flambé, allowing the alcohol to burn off for about 15-30 seconds. If not comfortable, simply let it reduce without igniting.
9. Once the flame subsides, or alcohol reduces, pour in 0.5 cup beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Reduce the liquid by about half, for 3-4 minutes.
10. Stir in 0.25 cup heavy cream and 1 tbsp unsalted butter. Simmer for 2-3 minutes until the sauce slightly thickens to a consistency that coats the back of a spoon. Taste and adjust seasoning as needed.
11. To serve, carefully invert the Pommes Anna onto a serving plate and cut into wedges. Place a rested filet mignon next to a wedge of Pommes Anna. Spoon a generous amount of the warm Sauce au Poivre Vert over each filet and garnish with 1 tbsp fresh chopped chives.

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