Filet Mignon with Green Peppercorns Sauce and Candied Carrots

Though I love my job and I love the sounds of children saying” Bonjour Miss Madame Wagner” every morning when I arrive at school, I really dread Mondays and every other day after that. I dread the sounds of the alarm o’clock. I dread that I have to get up and go to work because I would rather just stay in bed. So it will be no surprise to you when I tell you that I yearn for Fridays as soon as Sundays is over. I yearn for Fridays because I can go out with friends and not worry of going to bed too late, I yearn for Fridays because I can couch-potato and watch movies all night long. I yearn for Fridays because I can eat a few bad food during the week-end.  Yes I do, I do eat bad food sometimes!!! I love chocolate so on Fridays and often on week-ends, I will find something to prepare that is worth wasting my calories on. This week-end, I was very good. I did not rift  from my healthy diet, I ate very well.

Even on Sunday when everyone was having a yummy beef filet mignon with green peppercorn sauce and garlic mashed potatoes, I had a broiled salmon with red pepper salsa. Now, as far as dessert, I really did not do very well but it was so yummy, I could not just fix the recipe and not eat it. It would have been a sin! Look at the picture below, wouldn’t you agree?

Today I will share with you the recipe of the beef tenderloin with the green peppercorn and the garlic mashed potatoes.

You will need for 3 people: 3 small filet, 2 cups of heavy cream, 3 Tbsp of butter, salt and pepper, 1/4 tsp of cognac or whiskey, 1 Tbsp of green peppercorn,  6 potatoes, 1 entire garlic head. 1 bag of sliced carrots, 2 Tbsp of brown sugar, 1/4 tsp of nutmeg. 1 bundle of green asparagus, balsamic vinegar and olive oil.

You will want to prepare the mashed potatoes first. Dice the potatoes in 1/2 inches cubes and cook in salty water until the potatoes are soft. Meanwhile, cook the garlic cloves in  aluminium foil for 10/ 15 minutes in the oven. When the potatoes are cooked, drain them, squeeze the garlic from its skin into the potatoes, add 1 cup of heavy cream and stir. Season with salt and pepper and set aside while you are preparing the carrots, the asparagus and the steaks.

In a small saucepan, sizzle 1 tbsp of butter and thrown in the carrots, coat the carrots with the melted butter by stirring. Season with salt, pepper and nutmeg. Add about 2 Tbsp of water ( you may need more), tun the heat up until the water is boiling. Reduce the heat, cover the saucepan and cook until the carrots are tender but not too soft. Add 2 tbsp of brown sugar and turn the heat up until the brown sugar is melting and becoming a caramel. Turn the heat off and place the carrots to the side.

For the asparagus, pre-warm your oven to 375. Lay the asparagus flat on a silpat. Drizzle balsamic vinegar and olive oil over the asparagus. Season with salt and pepper. Place in the oven for 10-15 minutes until they become soft. You may sprinkle brown sugar on the asparagus towards the end to make them more crispy. Turn the oven off and leave the aspargus in the oven, while you are cooking the steaks.

Heat a large frying pan, add 1 tbsp of butter and let it melt. Sprinkle the tenderloins with salt and pepper and place in the pan when the butter starts to sizzle. Cook 3 minutes on each side or until the steaks aer cooked to your liking. Remove the steaks from the pan, place on a warm plate and cover with aluminium foil. Add 1 Tbsp of butter in the frying pan that you used for your steaks and melt it. When the butter is sizzling again, throw in 1 cup of heavy cream and 1/4 cup of cognac. Season with salt and pepper, and add the peppercorn. Bring the sauce to boil, and cook until it reduces and the sauce is becoming thicker.

To serve, spoon the potatoes onto the plate, place the tenderloin on the plate and drizzle the sauce over the steak and the  potatoes.

                           Bon Appetit!!!!