SS Home kitchen

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Beef Filet Mignon with Red Wine Jus and Smooth Beetroot Mash with Goat Cheese Crumble:

Ingredients:
For the Beef Filet Mignon and Red Wine Jus:

4 filet mignon steaks (about 1.5 inches thick, 8 oz each)

Salt and freshly ground black pepper

3 tbsp unsalted butter (divided)

2 large shallots, finely chopped

1 cup dry red wine (Merlot or Pinot Noir recommended)

1 tsp Dijon mustard

2 sprigs fresh thyme

1 garlic clove, crushed

Fresh thyme for garnish

For the Smooth Beetroot Mash with Goat Cheese Crumble:

1 large cooked beetroot, peeled and chopped

200g potatoes, peeled and diced

2 tbsp butter

Salt and pepper to taste

100g soft goat cheese, crumbled

Instructions:
Beef Filet Mignon with Red Wine Jus
Pat steaks dry and season both sides with salt and pepper.

Heat 1 tbsp butter in a heavy skillet over medium-high heat. Add steaks and sear for 4-6 minutes per side for medium-rare. If thicker, finish in a 400°F oven for 3-5 minutes. Remove steaks and keep warm.

Lower heat to medium. Add 2 tbsp butter and shallots, cook until softened and lightly browned (2-3 minutes).

Add red wine, Dijon mustard, thyme sprigs, and garlic. Pour in any steak juices. Simmer until reduced by about 3/4 and slightly thickened (~10 minutes).

Remove thyme and garlic. Whisk in cold butter cubes until sauce is smooth. Season with salt and pepper.

Serve steaks with red wine jus poured over and garnish with fresh thyme.

Smooth Beetroot Mash with Goat Cheese Crumble
Boil potatoes until tender (about 20 minutes). Drain.

In a food processor or blender, combine potatoes, cooked beetroot, butter, salt, and pepper. Blend until smooth and creamy.

Serve mash topped with crumbled goat cheese for a creamy, tangy contrast.

This dish balances the tender, flavorful filet mignon with a rich red wine sauce and a vibrant, smooth beetroot mash accented by creamy goat cheese

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