Filet Mignon with Blueberry Sauce & Pomme Puree

[rock music]

I'm Chef Dominic Piperno of Hearthside restaurant

in Collingswood, New Jersey.

I'm here with Bon Appétit and All-Clad

and we're gonna be doing a filet mignon

with a blueberry Port Chianti sauce

and a pomme purée.

First up, we're gonna take our filet mignon.

We're gonna season it up with salt.

This will help build the crust.

We're gonna get our All-Clad frying pan on.

Perfect for searing steaks, flat-bottom,

conducts heat great.

We're gonna add a little bit of blended oil.

Try not to use extra virgin olive oil when you're searing.

Smoking point's a little bit lower,

so you're gonna end up burning the oil

before your steak is done.

We're gonna go right in with our steak.

[steak sizzles]

That's definitely the sound you wanna hear.

Gonna get that back on the flame.

All right, here we go.

That's the color we're lookin' for, right there.

Then we're gonna into our low oven, 350 degrees

for about 10 minutes.

Another great feature about this pan,

is that it can go right in the oven.

Stainless steel conducts great heat

even in the oven, not just on top of the range.

So next up, we're gonna be workin' on the pomme purée.

What we're gonna do, is we're gonna take

some Idaho potatoes.

The recipe calls for roughly 400 grams.

So, we're gonna go ahead and peel this.

Always try to cut your potato right in half,

you wanna work on a flat surface.

[knife loudly chops]

Gonna go into your sauce pan.

Nice little pinch of salt.

And then, you're gonna go with your butter and milk.

Low to medium heat, about 20 minutes

until your potatoes are tender.

Steak's been in the oven for about 10 minutes, now.

We're gonna pull it out and take a look.

Color looks great.

Gonna teach you guys a little trick at home

that I've learned over the years.

These are cake testers.

We're gonna go ahead and stick it in,

about five seconds.

And, you just wanna put 'em next to your skin.

What we're lookin' for in medium-rare,

is somewhere right around your body temperature.

This feels really nice so we're gonna go ahead

and start butter-basting [spoons taps against pan]

with a little bit of rosemary.

Some sprigs of rosemary.

See, we're getting nice and melty.

As it starts gettin' a little bit more foamy,

keep on goin'.

We're gonna start workin' on our blueberry sauce.

Go with a little bit of olive oil.

Go with some shallots.

Always a little pinch of salt when you're sautéing,

helps pull out the moisture.

[shallots sizzle]

Now that our shallots are starting to sauté up,

we're gonna go with some local blueberries.

This time of year in New Jersey,

some beautiful, beautiful blueberries.

The greatest thing about the blueberries

is as they start to pop, it really helps

with making the sauce.

Now, we're gonna go in with our wine.

We're gonna cook that about three to five minutes

so it starts to tighten up.

We're gonna blend our potato purée

with our All-Clad immersion blender.

A great feature of this pot

is when you're doin' the immersion blender in there,

you can really get all the way around

all the sides of the high lips.

One last thing before we go plate here,

we're gonna get our blueberry sauce warm again.

Hit it with a little bit of butter.

So, you can see we have a nice whipped potato.

All right, now we're gonna go ahead

and carve our steak.

All right.

[spoon scrapes against pan]

[spoon taps loudly against pan]

Finish it with a really nice olive oil.

There you go.

That's Hearthside's version of the filet mignon

with blueberry sauce and pomme purée.

I'm very happy.

Hope you enjoy it.