Jack's American Steakhouse Classic Filet Mignon With A Luxurious Peppery Mushroom Sauce, Crispy Spuds and Spinach

Thu, 13 August 2020

Jack's American Steakhouse Classic Filet Mignon With A Luxurious Peppery Mushroom Sauce, Crispy Spuds and Spinach

In the U.S. it's National Filet Mignon Day and Jack will be tapping into his American roots with this recipe! 

(Serves 2)

Ingredients
2 8oz Fillet Steaks
Sea Salt and Black Pepper
4 TBSP Rapeseed Oil
1 Large Sprig of Thyme
1 Large Sprig of Rosemary
3 Cloves of Garlic
Lots of Butter, you’ll need it
2 Handfuls of Mixed Wild Mushrooms or 4 Portobello Mushrooms
2 Large Shallots, finally diced
1 TSP Cracked Black Pepper
100ml Cognac/Whiskey/Brandy
1 TBSP Sherry Vinegar or Cider Vinegar
1 TSP Worcestershire Sauce
1 Splash of Tabasco
200ml Double Cream
1 TSP Wholegrain Mustard
2 Large Handfuls of Par-boiled Baby Potatoes, cut in half.
2 Large Handfuls of Spinach or Any Nice Greens

Method
1) Preheat an oven to 200?c
2) Take the steaks out of the fridge at least 30 minutes before you start cooking.
3) Place a heavy cast iron skillet (or the heaviest pan you own) onto a high heat.
4) Season the fillets with salt making sure to evenly cover them. When the pan begins to smoke add the 2 TBSP of oil and carefully add the steaks along with the thyme and rosemary sprigs plus 2 cloves of garlic and 2 TBSP of butter. Every 20 to 30 seconds turn the steaks to a different side making sure not to forget the sides.
5) As the steaks are browning keep spooning over the butter.
6) Once the steaks are browned all over remove from the heat and place on an oven tray along with the rest of the ingredients in the pan.
7) Place the steaks in the oven for 5 minutes for rare, 7 minutes for medium rare and 10 minutes for medium.
8) Place the pan back on the heat and add the mushrooms which have been roughly chopped up. Cook for 1 minute before adding the diced shallots, cracked pepper and chopped garlic followed by a tbsp of butter.
9) Cook for another minute and add the sherry vinegar, Worcestershire sauce and tabasco. Stir this in and once it simmers add the cognac and bring to the boil. Once boiling add the cream and mustard, stirring the mustard into the sauce until it all dissolves.
10) Reduce the heat to medium and continue cooking until the sauce thickens into a delish creamy sauce then set it aside.
11) Remove the steaks from the oven, allow them to rest for 10 minutes and preheat another pan on a high heat.
12) Once hot add 2 TBSP of oil followed by the potatoes. Carefully place the potatoes cut side down in the pan and cook for 2 to 3 minutes until golden.
13) Add 1 TBSP of butter followed by the spinach, salt and a pinch of pepper. Toss the pan to mix in the spinach and once its wilted remove from the heat.
14) To serve take a scoop of the potato and spinach mix and place in the centre of a plate, place the fillet on top and drizzle with a generous amount of the sauce.