hi guys me and Hotpoint are bringing to
life people’s incredible food memories
you’ve sent in loads of them and I’ve
picked some great ones for us to
recreate Russell sent us in his food
memory of her most amazing filet mignon
when he went on a beautiful family
cruise and the perfect person to bring
this memory back to life is the one I’m
only Alex known as French guy cooking
gone boy
thanks Amy and hello guys so I’m gonna
be recreating Russell’s food memory that
beautiful filet mignon steak with a
peppercorn sauce guys if you want to see
more brilliant stories or if you want to
win some brand-new Hotpoint appliances
head over to the food memories hub but
for now I’m gonna tell you everything
there is to know about this fantastic
recipe rather had this beautiful steak
on the Independence of the see a massive
cruise ship and it was there with this
partner Laura and his daughter
Maisie so I guess you will never forget
that beautiful food memory looking at
the sea enjoying delicious food how
perfect is that
he described the steak as soft as a
butter and the sauce was so intense and
so flavorful full of peppercorns and
beef stock and brandy this is a recipe I
make quite often because I really enjoy
my French food obviously
but I’ve also reached out to the
restaurant just to be sure that I’ve got
Russell’s recipe so now let’s make it so
I’m placing a medium-sized frying pan
over on high heat and I’m using my hot
pan gas hob because it has a really nice
and wide heat distribution I want to get
it nice and hot season a nice filet
steak with salt and a nice drizzle of
olive oil remember to always oil thus
take another pan because it does prevent
things from burning I’m searing that
cycle about three to four minutes per
side because I want it medium-rare
that’s how Russell likes it but if you
want to adjust this to your liking feel
free to do so when the first side is
done just flip it and do it again it’s
really important that you also seal the
sides so when your steak is ready set it
aside on a plate along with a nice knob
of butter
cover that and let it rest for about ten
minutes let’s move on to the peppercorns
so sleep that same pan on low heat I’m
gonna use white pepper cone slightly
crushed sieve the peppercorn to remove
the powder and stop it from burning in
the pan they are nicely toasted now
let’s dig lays the pan using brandy a
drizzle of white wine reduce that by
half so turn up the heat then add
concentrated beef stock and reduce that
by 1/3
turn off the heat and add in the double
cream you don’t want to burn the cream
but you want to thicken the sauce we
need a light toffee color add a touch of
butter it will definitely make that
sauce more silky and more shiny and this
one is special for you Russell you know
your sauce is ready when you can do this
on the back of the spoon I’m serving
this with the beautiful mash and some
creamed spinach cuz that’s what’s
Russell had on his cruise and now that
beautiful silky sauce all over that
steak and there you have it
Russell’s beautiful food memory the
filet mignon with peppercorn sauce I
gotta try this
mmm the steak is tender the sauce is
silky the peppercorns are really giving
some nice kick to it so Russell I hope
that is as good as the one you had on
the cruise if not better so that
pressure can cook this amazing dish what
point of giving him a brand-new gas hob
and if you guys want to win a full set
of Hotpoint kit then click the link and
enter the competition bye guys
life people’s incredible food memories
you’ve sent in loads of them and I’ve
picked some great ones for us to
recreate Russell sent us in his food
memory of her most amazing filet mignon
when he went on a beautiful family
cruise and the perfect person to bring
this memory back to life is the one I’m
only Alex known as French guy cooking
gone boy
thanks Amy and hello guys so I’m gonna
be recreating Russell’s food memory that
beautiful filet mignon steak with a
peppercorn sauce guys if you want to see
more brilliant stories or if you want to
win some brand-new Hotpoint appliances
head over to the food memories hub but
for now I’m gonna tell you everything
there is to know about this fantastic
recipe rather had this beautiful steak
on the Independence of the see a massive
cruise ship and it was there with this
partner Laura and his daughter
Maisie so I guess you will never forget
that beautiful food memory looking at
the sea enjoying delicious food how
perfect is that
he described the steak as soft as a
butter and the sauce was so intense and
so flavorful full of peppercorns and
beef stock and brandy this is a recipe I
make quite often because I really enjoy
my French food obviously
but I’ve also reached out to the
restaurant just to be sure that I’ve got
Russell’s recipe so now let’s make it so
I’m placing a medium-sized frying pan
over on high heat and I’m using my hot
pan gas hob because it has a really nice
and wide heat distribution I want to get
it nice and hot season a nice filet
steak with salt and a nice drizzle of
olive oil remember to always oil thus
take another pan because it does prevent
things from burning I’m searing that
cycle about three to four minutes per
side because I want it medium-rare
that’s how Russell likes it but if you
want to adjust this to your liking feel
free to do so when the first side is
done just flip it and do it again it’s
really important that you also seal the
sides so when your steak is ready set it
aside on a plate along with a nice knob
of butter
cover that and let it rest for about ten
minutes let’s move on to the peppercorns
so sleep that same pan on low heat I’m
gonna use white pepper cone slightly
crushed sieve the peppercorn to remove
the powder and stop it from burning in
the pan they are nicely toasted now
let’s dig lays the pan using brandy a
drizzle of white wine reduce that by
half so turn up the heat then add
concentrated beef stock and reduce that
by 1/3
turn off the heat and add in the double
cream you don’t want to burn the cream
but you want to thicken the sauce we
need a light toffee color add a touch of
butter it will definitely make that
sauce more silky and more shiny and this
one is special for you Russell you know
your sauce is ready when you can do this
on the back of the spoon I’m serving
this with the beautiful mash and some
creamed spinach cuz that’s what’s
Russell had on his cruise and now that
beautiful silky sauce all over that
steak and there you have it
Russell’s beautiful food memory the
filet mignon with peppercorn sauce I
gotta try this
mmm the steak is tender the sauce is
silky the peppercorns are really giving
some nice kick to it so Russell I hope
that is as good as the one you had on
the cruise if not better so that
pressure can cook this amazing dish what
point of giving him a brand-new gas hob
and if you guys want to win a full set
of Hotpoint kit then click the link and
enter the competition bye guys
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