Filet Mignon with Au Poivre Sauce

• Preheat Oven to 400°F and Season the Filet Mignons with salt and pepper.
• Combine the butter and oil in a large sauté pan over high heat. When the pan is hot and foam has subsided, lower heat to medium high and add the beef. Sear for two minutes per side.
• Transfer to oven and cook for about 5-6 minutes for medium rare.

• In a small saucepan heat beef broth and cream and reduce by half.
• In another Small saucepan heat wine, cognac, Dijon, Worcestershire, and cracked pepper and reduce by half.
• Mix corn starch and water together. Combine both reductions into one saucepan and whisk in cornstarch mixture, heat until thickened.

• Place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender.
• Strain the potatoes then process through a food mill fitted with the medium disk. Add the butter, salt, cream, and horseradish.

• Preheat Oven to 400°F.
• Mix the Brussel Sprouts in a bowl with the olive oil, salt and pepper.
• Place on a sheet tray and roast for about 25-35 minutes, until crisp on the outside and tender on the inside. Stirring from time to time to brown the sprouts evenly.

On a warm plate, spread a generous amount of Au Poivre Sauce. Place the Filet Mignon on top. Garnish with a spoonful of Mashed Potatoes with Horseradish and Roasted Brussel Sprouts on the side. Serve immediately with a glass of Oakville Cabernet Sauvignon.