Fillet Mignon Steak | Alex French Guy Cooking | #MyFoodMemories | AD

hi guys me and Hotpoint are bringing to life people's incredible food memories you've sent in loads of them and I've picked some great ones for us to recreate Russell sent us in his food memory of her most amazing filet mignon when he went on a beautiful family cruise and the perfect person to bring this memory back to life is the one I'm only Alex known as French guy cooking gone boy thanks Amy and hello guys so I'm gonna be recreating Russell's food memory that beautiful filet mignon steak with a peppercorn sauce guys if you want to see more brilliant stories or if you want to win some brand-new Hotpoint appliances head over to the food memories hub but for now I'm gonna tell you everything there is to know about this fantastic recipe rather had this beautiful steak on the independence of the sea massive cruise ship and it was there with this partner Laura and his daughter Maisie so I guess you will never forget that beautiful food memory looking at the sea enjoying delicious food how perfect is that if you scribe the steak as soft as a butter and the sauce was so intense and so flavorful full of peppercorns and beef stock and brandy this is a recipe I make quite often because I really enjoy my crunch food obviously but I've also reached out to the restaurant just to be sure that I've got Russell's recipe so now let's make it so I'm placing a medium-sized frying pan over on high heat and I'm using my hot pan gas hob because it has a really nice and wide heat distribution I want to get it nice and hot season a nice filet steak with salt and a nice drizzle of olive oil remember to always oil thus take another pan because it does prevent things from burning I'm searing that cycle about three to four minutes per side because I want it medium-rare that's how Russell likes it but if you want to adjust this to your liking feel free to do so when the first time is done just flip it and do it again it's really important that you also seal the sides so when your steak is ready set it aside on a plate along with a nice knob of butter cover that and let it rest for about ten minutes let's move on to the peppercorns so scoop that same pan on low heat I'm gonna use a white peppercorn slightly crushed sieve the peppercorn to remove the powder and stop it from burning in the pan they are nicely toasted now let's dig lays the pan using Randy a drizzle of white wine reduce that by half so turn up the heat then add concentrated beef stock and reduce that by a third turn off the heat and add in the double cream you don't want to burn the cream but you want to thicken the sauce we need a light toffee color add a touch of butter it will definitely make that sauce more silky and more shiny and this one is special for you Russell you know your sauce is ready when you can do this on the back of the spoon I'm serving this with the beautiful mash and some creamed spinach because that's what's Russell had on his crews and now that beautiful silky sauce all over that steak and there you have it Russell's beautiful food memory the filet mignon with peppercorn sauce I gotta try this mmm the steak is tender the sauce is silky the peppercorns are really giving some nice kick to it so Russell I hope that is as good as the one you had on the cruise if not better so that Russell can cook this amazing dish I'll point out giving in a brand new gas hob and if you guys want to win a full set of hot pan kit then click the link and enter the competition bye guys

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