Filet Mignon with Peppercorn Sauce, Truffled Corn, and Caviar Potatoes

Ingredients

• filet mignon steaks (For six guests; pat dry and season with kosher salt. The steaks are seared, finished on the grill, and sliced.)
• kosher salt (For seasoning the steaks; additional salt is mentioned for the tomato salad and potatoes, amounts unspecified.)
• baking potatoes (A couple more than needed were cooked as a buffer; washed and scrubbed.)
• olive oil (Used on the mushrooms, tomatoes, and potatoes; amounts unspecified.)
• Lawry's seasoning (Tossed with the sliced mushrooms before roasting.)
• cremini mushrooms (Rinsed and sliced; roasted, then finished with butter, shallots, garlic, and thyme.)
• white button mushrooms (Rinsed and sliced; roasted, then finished with butter, shallots, garlic, and thyme.)
• butter (Melted with fresh thyme to infuse; used to finish the mushrooms. Additional softened butter is served with the potatoes.)
• fresh thyme (Used to infuse butter for the mushrooms and added to the peppercorn sauce; remove stems from the mushroom butter.)
• shallots (Sliced for the mushrooms and diced for the peppercorn sauce; amounts unspecified.)
• garlic (Added to the mushroom butter and peppercorn sauce; amounts unspecified.)
• corn on the cob (Soak in the husks, grill, shuck, and cut kernels from the cob.)
• water (For soaking the corn in its husks; amount unspecified.)
• tomatoes (Halved and roasted with olive oil, salt, sugar, and red wine vinegar; some are mixed into the corn salad.)
• sugar (For roasting the tomatoes; amount unspecified.)
• red wine vinegar (For roasting the tomatoes; amount unspecified.)
• ghee (A little is used for the peppercorn sauce after removing excess steak fat.)
• Tellicherry peppercorns (Coarsely crush, add to the pan, and toast for the peppercorn sauce.)
• cognac (Used to deglaze the peppercorn sauce; reduce until the harsh alcohol smell is gone.)
• veal stock (Store-bought stock is used for meaty flavor and body; quantity unspecified.)
• crème fraîche (Mixed into the corn salad; amount unspecified.)
• truffle purée (Mixed into the corn; source does not specify its composition or amount.)
• chives (Mixed into the corn salad and used with caviar on the potatoes; amount unspecified.)
• lime juice (Fresh lime juice stirred into the corn salad; amount unspecified.)
• ricotta (Mixed into the corn salad for creaminess; amount unspecified.)
• Dijon mustard (Whisked into the peppercorn sauce; amount unspecified.)
• heavy cream (Whisked into the peppercorn sauce; amount unspecified.)
• soy sauce (A small touch seasons the peppercorn sauce; amount unspecified.)
• caviar (Served with softened butter and chives in ramekins for the potatoes; amount unspecified.)

Steps

1. 1

   Pat the filet mignon steaks dry and season them with kosher salt. Refrigerate them to dry the surface; the chef mentions using a small fan to encourage drying for a better crust, but gives no chilling duration.

2. 2

   Wash and scrub the baking potatoes. Set aside a couple more than needed in case some are spoiled inside.

3. 3

   Rinse the cremini and white button mushrooms, then slice them.

4. 4

   Toss the sliced mushrooms with olive oil and Lawry's seasoning. Put them in the oven to roast; the oven temperature and roasting time for the mushrooms are not stated.

5. 5

   Melt butter in a pan with fresh thyme to infuse it. Add the sliced shallots and garlic and let them sweat. Remove the thyme stems at the end.

6. 6

   Soak the corn in its husks in water so it can grill and steam on the grill.

7. 7

   Halve the tomatoes and toss them with olive oil, salt, sugar, and red wine vinegar. Roast them in the oven; no temperature or duration is given for the tomatoes.

8. 8

   Sear the steaks in a pan to build a crust and leave them to finish cooking when the guests arrive. The source does not state a searing time or doneness target.

9. 9

   While the steaks sear, coat the potatoes with olive oil. Pierce each potato to let steam escape, season them, and bake at 400°F (about 205°C); the baking time is not stated.

10. 10

    When the mushrooms are nearly done, toss them with the thyme-infused butter, shallots, and garlic. Return them to the oven briefly so they absorb the flavor; no duration is specified.

11. 11

    For the peppercorn sauce, remove a good amount of excess fat from the steak pan and add a little ghee.

12. 12

    Add diced shallots to the pan and sweat them while coarsely grinding or crushing the Tellicherry peppercorns.

13. 13

    Add the crushed peppercorns to the pan and toast them to develop their flavor.

14. 14

    Add garlic at the end and let it sweat briefly.

15. 15

    Deglaze the pan with cognac. Add fresh thyme and reduce until the harsh smell of alcohol is gone.

16. 16

    Add the veal stock to the sauce for meaty flavor and body. The source does not state a quantity or reduction time.

17. 17

    Grill the soaked corn until charred and cooked. Shuck it, then cut the kernels from the cobs.

18. 18

    Combine the corn kernels with crème fraîche, truffle purée, chives, some of the roasted tomatoes, fresh lime juice, and ricotta.

19. 19

    Finish the peppercorn sauce by whisking in Dijon mustard and heavy cream, then season it with a small touch of soy sauce.

20. 20

    For the baked potatoes, prepare a ramekin for each guest with softened butter, caviar, and chives.

21. 21

    Give the steaks a final touch on the grill to add more char flavor, then slice them. Set the slices on paper towels so their juices do not run around the plate.

22. 22

    Plate the truffled corn and tomato salad, garlicky thyme mushrooms, baked potatoes, and sliced steaks. Serve with the sauces and a little garlic butter.

Notes

No measured ingredient quantities are provided in the source, so amounts and nutrition estimates cannot be determined. The video does not specify roasting times for the mushrooms or tomatoes, potato baking time, steak doneness, or exact finishing/reduction instructions for the sauce. The transcript also mentions an old-fashioned during the dinner setup but does not provide a drink recipe.

Nutrition per serving

• main
• dinner
• steak
• grilled
• roasted
• gluten-free option not established
• private-chef meal