Elegant, easy, and beautiful on the plate, this dish uses tarragon, cornichon, and mustard to add complexity to luxuriously tender filet mignon.

Wine Pairing: Left Bank Bordeaux or Barolo from Piedmont

Ingredients Serves: 4

  • 4 Grass-fed Beef Filet Mignon Steaks
  • 1 Cup Brown Veal Stock
  • 1 T Mustard
  • ½ Shallot
  • 1 Cup Heavy Cream
  • 2 T Cornichons
  • 2 T Fresh Tarragon
  • ½ head of Romanesco, cut into florets
  • 12oz New Potatoes
  • Peanut Oil
  • Salt & Pepper



Rub the potatoes with oil, salt & pepper and roast in the oven at 375˚F, turning occasionally, until tender. After removing them from the oven, turn the temperature up to 400˚F.


Blanch the romanesco florets in salted water for 1 minute. Drain & immediately shock them in an ice bath.


Carefully dry all surface moisture from the fillets. Season one side liberally with sea salt.


Mince the tarragon & shallot. Cut some of the cornichons into matchsticks and finely dice the rest.


Oil a large frying pan with peanut oil. Get it very hot over medium-high heat. Add the steaks, salt-side down.


Sear until a crust has formed on the bottom. Salt the raw side of the steaks, flip them and move the pan to the oven.


Roast the steaks until they’re almost finished. They will continue to cook slightly (5-10 degrees) while they rest.


Rest the steaks on a clean plate, covered loosely with foil, for ten minutes.


Deglaze the pan with veal stock, add the mustard and shallot. Bring this mixture to a simmer and reduce it until it is viscous. Add the heavy cream and continue to reduce, stirring frequently.


Heat olive oil, salt & pepper in a separate frying pan, and add the romanesco florets. Sauté them, tossing, until tender (a few minutes).


When the cream sauce coats the back of the spoon take its pan off the heat and stir in the tarragon & cornichon. Add in any meat juices from the resting plate.


Slice the potatoes. Serve the steaks topped with the sauce with the romanesco & potatoes on the side.