Beef Filet Mignon with Carrots, Potato Puree and Red Wine Demi

I don’t make steak often but being NYE it was a special occasion. I got a couple beef filets and paired with whipped potato puree and the richness of the red wine demi is really something! Whipping the potatoes with a little milk and melted butter in the blender really makes them light and creamy.

Red Wine Demi

• 2 lbs beef bones
• 1 onion, peeled and quartered
• 3-4 carrots, peeled and chopped
• 4-5 celery stalks
• 3-4 rosemary sprigs
• handful of thyme sprigs
• 2 bay leaves
• 2 tbsp. whole black peppercorn
• 1 1/2 cups red wine
• salt kosher salt

Potato Puree

• 2 russet potatoes, peeled and medium dice
• 1 cup whole milk
• 4 tbsp. unsalted butter
• salt and black pepper

Filet Mignon

• 2 tbsp olive oil
• 2 Beef filet mignon (6 oz)
• 2 tbsp butter
• 1 sprig fresh rosemary
• 3-4 sprigs of fresh thyme
• salt and black pepper

Carrots

• 2 tbsp. neutral oil
• 2 cups rainbow carrots, peeled and sliced
• 1 tsp. thyme
• salt and black pepper
• 1 tbsp butter

Red Wine Demi

For the demi you need to start by making the stock. Preheat the oven to 375 degrees. Place beef bones on a rimmed baking sheet pan and season with salt and pepper. Roast the bones for about 25-30 minutes until cooked through and golden.

In a large stock pot add cooked beef bones, carrots, onions, celery, herbs, and black pepper corn. Cover it all in water and bring to a boil. Reduce heat and let it simmer for about 2-3 hours or until it has reduced by half. Strain everything out reserving the stock in another sauce pan. Skim any fat off the top. You may have to do it several times as it continues to cook. Once all the fat is gone, add in the wine and let it continue to cook down until it coats the back of a spoon and has thickened. This may take an hour or so. Just keep an eye on it. Keep warm on the stove.

Potato Puree

In a large pot add salted water and potatoes and bring to a boil. Cook until the potatoes are fork tender.

In a small sauce pan add milk and butter and heat just until the butter has melted.

Strain the cooked potatoes and add into a blender. Then carefully add in the milk and butter a little at a time and blend until the potatoes are smooth. Making sure to scrape down the sides. Season with salt and pepper. Add back into a pan and keep warm.

Beef Filet

In a large skillet with a little oil heat over medium high heat. Season the beef on all sides with salt and black pepper. Once the pan is really hot sear the beef for about 2-3 minutes on each side. Add in the rosemary, thyme and butter. Spoon the butter onto the beef. Place in a 350 degree oven and let it finish cooking, until desired doneness, depending on thickness. Once cooked let it sit on a board or plate to rest for about 5 minutes before slicing. While it’s resting cook the carrots.

Carrots

Blanch the carrots in boiling water for about 4-5 minutes until fork tender. Then add into a small saute pan with a little oil, and season with salt and pepper. Just to get a little color on them. Finish with 1 tbsp butter.

To assemble: Spoon the potato puree into the center of the plate and top with the carrots. Slice the rested beef and place on top of the carrots and then spoon the red wine demi over the top. Garnish with a little flaky sea salt if you wish and enjoy!!