Steak Pommes Aligot
Tender filet mignon paired with buttery, cheesy pommes aligot and a velvety peppercorn sauce
Equipment
- thermometer
Ingredients
Pommes Aligot
- 1 lbs Yukon gold potatoes peeled and cut into chunks
- 1/2 cup whole milk
- 1 lbs shredded cheese Gruyere & mozzarella
- 3 tbsp unsalted butter
- Salt to taste
Filet Mignon Steak
- 2 filet mignon steaks about 1.5–2 inches thick
- 1 tsp Fleur de sel or sea salt
- 1 tbsp neutral oil
- 2 tbsp unsalted butter
- 2 garlic cloves smashed
- 2 sprig rosemary or thyme
Peppercorn Sauce
- 1 shallot finely chopped
- 1/2 cup beef broth
- 2 tbsp crème fraîche
- 1 tsp crushed peppercorns
Instructions
Pommes Aligot
- Boil the potatoes in salted water until fork-tender, about 15–20 minutes.
- Drain and mash until smooth.
- Return the mash to low heat and gradually stir in the warm milk and butter.
- Once smooth, add the cheese a handful at a time, stirring constantly until the mixture becomes stretchy and glossy. Season with salt to taste. Cover to keep warm.
Filet Mignon Steak
- Pat the steaks dry and season generously with salt and pepper.
- Heat oil in a cast iron skillet over medium-high heat until shimmering.
- Sear steaks for about 3–4 minutes per side for medium-rare See below for tips on how to cook the perfect steak.
- During the last minute of cooking, add butter, garlic, and herbs. Baste the steaks with the melted butter.
- Remove from pan and let rest 5–10 minutes.
Peppercorn Sauce
- In the same pan, lower the heat and sauté the shallots until softened.
- Add beef broth and simmer to reduce slightly.
- Stir in crème fraîche and crushed peppercorns. Let it thicken slightly, then remove from heat.
Plate and serve
- Spoon a generous helping of pommes aligot onto each plate.
- Slice the rested filet and place it beside or over the potatoes.
- Drizzle with the warm peppercorn sauce.
- Serve immediately.
