Grilled Herb Rubbed Filet Mignon with Cauliflower Puree

[BC Don]

Swiped and sharing!

Ariane Duarte's Grilled Herb Rubbed Filet Mignon with Cauliflower Puree

Beef tenderloin filet
1 head cauliflower cut up in 1 inch pieces
2 small-medium Yukon gold potatoes. Peel and cut in 1 inch pieces
2 cups heavy cream
salt and white pepper
black pepper
3 sprigs thyme parsley, chopped
garlic
butter
lemon juice

FILET
1. Season beef tenderloin filet generously with salt and black pepper,
chopped parsley, garlic, butter and lemon juice.
2. Grill on each side 4 minutes. Let rest.

PUREE
1. Place everything in a 1 quart pot and cover.
2. Let come to a boil and simmer on low for about 35 minutes, until
everything is soft.
3. Discard thyme.
4. Put cauliflower and potato mix in Quisinart.
5. Reserve cream.
6. Puree. Add cream as needed. Continue pureeing until smooth.
7. Season with more salt and pepper, if needed.
8. Keep warm in crock. Serves 10-12.