Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

About the Dish

  • Filet Mignon

    Filet Mignon

  • PeachDish Salt

    PeachDish Salt

  • Spaghetti

    Spaghetti

  • Shallot

    Shallot

  • Mixed Mushrooms

    Mixed Mushrooms

  • Green Peppercorns in Brine

    Green Peppercorns in Brine

  • Whipping Cream

    Whipping Cream

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Mixed Greens

    Mixed Greens

METHOD

1
Fill a medium saucepan half full with about 6 cups water and 1/2 teaspoon kosher salt, and place over high heat. This is your pasta cooking water. Season steaks on all sides with a total 1/4 teaspoon PeachDish Salt. Let stand at room temperature.
2
While waiting for the water to boil, prepare your mise en place: Peel and mince shallot. Remove and discard tough mushroom stems; roughly chop mushroom caps and tender stems. Rinse and drain peppercorns with a fine mesh strainer.
3
When water boils, stir in pasta, and cook until tender but not mushy, about 8 minutes. Drain pasta, and return to pot to keep warm.
4
While spaghetti cooks, place a sauté pan over medium-high heat. Coat with 1 teaspoon cooking oil. When the oil is shimmering add the filets. Cook beef about 3 minutes, or until well browned on the bottom. Turn over and cook 2-3 minutes more. For rare to medium-rare, roll briefly on remaining sides. (For medium, cook 2-3 minutes total on the sides. For medium-well, cook 5-6 minutes total on the sides.) Transfer cooked steaks to a plate, and let rest.
5
Add 1 teaspoon cooking oil to hot pan. Stir in shallot, and cook until translucent, about 1 minute. Reduce heat to medium. Add mushrooms, green peppercorns and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until mushrooms become soft, let off moisture, and reduce in size, 4 to 5 minutes.
6
While mushrooms cook, place a small saucepan over medium-low heat, and add cream. Bring to a simmer. Add bouillon cube, and stir until fully incorporated into the cream. Pour over mushrooms, and reduce heat to low until needed.
7
Divide pasta between 2 plates. Cut steaks against the grain into 1/4-inch-thick slices, and fan over pasta. Spoon mushroom cream sauce over pasta, and drizzle on steak. Divide salad greens between 2 small serving bowls. Drizzle both salads with a total 1 tablespoon olive oil, and season with a total 1/4 teaspoon PeachDish Salt. Serve with filet plates, and enjoy!