Beef filet mignon, bearnaise sauce, candied fingerling potatoes, sauteed smoked bacon and mushrooms |

Preparation time: 45 min

Preheat your four at 425 °F

• For the mise en place

  Cut the bacon in cubes. Chop the shallots and the garlic, smash two garlic cloves in their skin.

  Clean and mince the mushrooms, crush the pepper, melt the butter slowly, cut the fingerlings in half on the long way.

• For the filet mignon

  Season the meat on each side. In a hot pan with vegetable oil, sear the meat on each side until nice coloration, reserve it on a baking tray with parchment paper.

• For the bearnaise

  In a pot, reduce the shallots, the vinegar, half of the pepper and the tarragon, reduce until syrup, let it cool down.

  Add the egg yolks, 4 spoons of water, wisk it on a bain marie until consistancy add the butter gently, finish with the rest of the pepper.

• For the fingerlings

  In a cocotte on high heat with vegetable oïl, sear the potatoes on the the flesh side until coloration, add the thyme, the garlic in skin a nuts of butter and mix it well. Put it in the oven for 40 minutes, make sure it's tender before the service.

• For the mushrooms

  In a hot dry pan, sear the bacon, add the garlic and the mushrooms, cook it for 4 to 6 minutes, reserve on a low heat.

• For the platting

  Put the filet mignon in the oven 4 to 6 minutes, remove it and let it seat for 3 minutes. Put the meat on the plate, mushrooms on the top and the fingerlings on the side. Finish with the sauce.