Filet Mignon with Creamy Peppercorn Sauce

Ingredients:

2 filet mignon steaks (approximately 200g each)

2 tablespoons olive oil

Salt and freshly ground black pepper

2 tablespoons unsalted butter

1 shallot, finely chopped

1 teaspoon crushed black peppercorns

1/2 cup beef broth

1/2 cup heavy cream

1 teaspoon Dijon mustard

Fresh thyme for garnish

For the Mashed Potatoes:

500g potatoes, peeled and boiled

1/4 cup milk

2 tablespoons butter

Salt to taste

Instructions:

1. Prepare the Mashed Potatoes:

Mash the boiled potatoes and mix with milk, butter, and salt until creamy
. Set aside.

2. Cook the Steaks:

Pat the filet mignon dry and season both sides with salt and pepper
.

Heat olive oil in a skillet over medium-high heat
.

Sear the steaks for 3-4 minutes per side for medium-rare, or cook longer to desired doneness. Remove and let rest
.

3. Make the Sauce:

In the same skillet, melt butter and sauté shallots until softened
.

Add crushed peppercorns and stir for 1 minute
.

Pour in beef broth, scraping the skillet for flavor
.

Stir in heavy cream and Dijon mustard, simmering until the sauce thickens
.

4. Assemble:

Place the mashed potatoes on a plate, top with filet mignon, and drizzle with the peppercorn sauce
.

5. Serve:

Garnish with fresh thyme and serve warm
.