SS Home kitchen

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Beef Filet Mignon with Red W**e Jus and Smooth Beetroot Mash with Goat Cheese Crumble:

Ingredients:
For the Beef Filet Mignon and Red W**e Jus:

4 filet mignon steaks (about 1.5 inches thick, 8 oz each)

Salt and freshly ground black pepper

3 tbsp unsalted butter (divided)

2 large shallots, finely chopped

1 cup dry red w**e (Merlot or Pinot Noir recommended)

1 tsp Dijon mustard

2 sprigs fresh thyme

1 garlic clove, crushed

Fresh thyme for garnish

For the Smooth Beetroot Mash with Goat Cheese Crumble:

1 large cooked beetroot, peeled and chopped

200g potatoes, peeled and diced

2 tbsp butter

Salt and pepper to taste

100g soft goat cheese, crumbled

Instructions:
Beef Filet Mignon with Red W**e Jus
Pat steaks dry and season both sides with salt and pepper.

Heat 1 tbsp butter in a heavy skillet over medium-high heat. Add steaks and sear for 4-6 minutes per side for medium-rare. If thicker, finish in a 400°F oven for 3-5 minutes. Remove steaks and keep warm.

Lower heat to medium. Add 2 tbsp butter and shallots, cook until softened and lightly browned (2-3 minutes).

Add red w**e, Dijon mustard, thyme sprigs, and garlic. Pour in any steak juices. Simmer until reduced by about 3/4 and slightly thickened (~10 minutes).

Remove thyme and garlic. Whisk in cold butter cubes until sauce is smooth. Season with salt and pepper.

Serve steaks with red w**e jus poured over and garnish with fresh thyme.

Smooth Beetroot Mash with Goat Cheese Crumble
Boil potatoes until tender (about 20 minutes). Drain.

In a food processor or blender, combine potatoes, cooked beetroot, butter, salt, and pepper. Blend until smooth and creamy.

Serve mash topped with crumbled goat cheese for a creamy, tangy contrast.

This dish balances the tender, flavorful filet mignon with a rich red w**e sauce and a vibrant, smooth beetroot mash accented by creamy goat cheese

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