Roast filet mignon with paillasson potatoes

Paillasson potatoes

1. 1 Peel the potatoes and grate them.
2. 2 Squeeze between your two hands to remove as much water as possible.
3. 3 Mix with the onion and parsley, and season with salt and white pepper.
4. 4 In a nonstick skillet, add the olive oil and heat. Add the potatoes and press firmly.
5. 5 Let them brown on one side for about 10 minutes. Flip and brown the other side for another 10 minutes. Set aside.

Herb butter

1. 6 Mix all the ingredients.

Filet mignon

1. 7 Season the filet with salt and ground white pepper.
2. 8 Sear in olive oil until browned on all sides.
3. 9 Now add the crushed garlic and the herbs.
4. 10 Bake in the oven at 140°C for about 20 to 25 minutes.
5. 11 Take out of the oven and let cool.
6. 12 Spread the herb butter on top and place on another baking sheet.

Sauce

1. 13 In the baking sheet used to cook the filets, add the vinegar and the crushed pepper. Reduce completely.
2. 14 Add the port wine to flambé. Reduce completely.
3. 15 Add the heavy cream and let it boil well.
4. 16 Add the butter and season.

Assembly

1. 17 Place the filets in the oven at 250°C for 10 minutes, or until the crust browns.
2. 18 Cut the paillasson potatoes into slices and arrange them on the plate.
3. 19 Cut the filets into wide slices and place them next to the potatoes.
4. 20 Drizzle with the sauce and garnish with cooked garlic in its skin and the bay leaves.