Filet Mignon with Green Peppercorn Sauce

Recipe courtesy of Chef Alex Perez

4-6 oz filet mignon

Kosher salt


8 oz ruby port

4 oz Cabernet sauvignon

2 oz brandy

8 oz veal stock or good beef broth

½ tsp arrowroot

1.5 Tbs green peppercorns with juice

2 large Russet potatoes

2.5 oz butter

4 oz heavy whipping cream

1 Tbs olive oil

2 cups fresh spinach

Hott Stixx

Heat grill to medium-high heat. Season filets with kosher salt and pepper; set aside.

Bring to a boil port, Cabernet sauvignon, brandy, veal stock or beef broth. After a rolling boil, reduce to simmering until sauce has been reduced by half. Whisk together ½ teaspoon of water and arrowroot and add to reduction slowly while whisking to avoid lumps. Add peppercorns with juice and add kosher salt and pepper to taste.

Cut Russet potatoes and boil until fork tender and drain. Mash potatoes, then slowly add melted butter and cream. Season to taste.

In sauté pan, heat 1 Tbs olive oil over medium heat. Add spinach, and cook until wilted. Season to taste.

On a dinner plate, place mashed potatoes in the middle, then top with the fresh spinach and then top spinach with the filet. Spoon your green peppercorn sauce over the filet and enjoy!