Filet Mignon With Mashed Potatoes Fried Carrots & Brown Mushroom Sauce

For the filet:

• Marinate in olive oil, garlic, and black peppercorns for at least 24 hours.

For the mashed potatoes:

• Place 3 to 4 yukon gold potatoes in boiling water
• Cook until fork tender
• Remove and strain in colander
• Place back in pot add 1/4 cup cream and 1/4 cup butter mix until fully incorporated
• Add salt and pepper to taste

For the sauce:

• Sear the beef until it has a nice golden brown color to it
• Remove from pan, add garlic shallots, and mushrooms
• Saute until caramelized
• Add 3 tablespoons of Merlot wine
• Scrape the bottom of pan releasing anything that is stuck there and reduce until the sauce coats a spoon

For the carrots:

• Slice into very thin strips and deep fry until crispy
• Drain and pat dry with a paper towel to absorb the grease

For the presentation:

• After searing the beef place it in a 350 degree preheated oven until the beef reaches a internal temperature of 145 degrees, then take out
• Place the sauce in the middle of the plate and then put the mashed potato on top of that followed by the beef and the carrots.

Serve and Enjoy!

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