Fillet Steak with Mash

Ingredients

• 2 (2-inch-thick) fillet steaks
• black peppercorns

Steps

1. Preheat the oven to 200°C. Heat a large cast-iron skillet over high heat for 5 to 7 minutes. Meanwhile, pat dry the filets mignons with paper towels. Brush the filet slightly all over with the oil.
2. Combine the salt and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere, evenly coating all sides.
3. When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 3 minutes per side.
4. Remove the pan from the heat. Top each fillet with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120°C for rare and 125°C for medium-rare. Remove the steaks to a platter, cover tightly with aluminium foil, and allow to rest for 5 to 10 minutes
5. Cut the potatoes into 1-inch cubes and place them in a large pot, covered with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12minutes.
6. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done. As soon as the potatoes are tender, drain them in a colander.
7. Once the potatoes are mashed, slowly whisk in enough of the milk/butter mixture to make give it a creamy texture. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.
8. For your greens grill some asparagus or make a simple garden salad and don’t forget to pick up some garlic bread from our bakery.