Fillet Mignon with White Wine Cream

Every so often I get creative in the kitchen and make up my own recipes. Sometimes they turn out and other times they are not what I had envisioned. This recipe turned out better than any expectations I could have dreamed of. Trust me when I say, this is SO good. How could it not be good, when you cook your fillet in butter and then add wine and cream? Those three ingredients, butter, wine, cream are the Creme de la Creme of any kitchen. You could cook wood chips in it and have a gourmet meal. The inspiration for this recipe came from a book I am reading, where its normal to throw a variety of random herbs, vegetables and whatever else you have on hand into a skillet and make a masterpiece. Yes, that's right, I'm reading The Dirty Life by Kristen Kimball. A fitting read for my newly birthed blog. Every time she explicitly describes how her husband takes freshly harvested ingredients and melds them together into an "eyes half closed in pleasure" meal, I'm jealous. So, with the remaining ingredients from the last weekends farmers market, I set out to create such a meal, and guess what? I did it! 

Fillet Mignon with White Wine Cream


2 Beef Fillets, salted and peppered, room temperature. 

1 yellow onion, sliced. I cut along the lines of the ring. 

2-3 cloves of garlic, chopped.

2-3 small squash, any variety.

3-4 spines of kale, remove leaves from spine and cut into 2 inch pieces. 

1 diced carrot

2-3 stocks celery, preferably the softer inside pieces with leaves. Diced. 

1 cup chicken stock

1 cup white wine

1/2 cup heavy cream, or more depending on your sauce.


Melt a tablespoon of butter (preferably Ghee, due to its high smoke point) in a hot cast iron skillet. Dredge the beef fillets in flour and place into hot skillet. Sear on each side until a nice golden color is achieved. Remove the fillets and set aside.

In the same skillet, add another tablespoon of butter. Add onions and sautee until they begin to soften. Add the garlic and sautee another minute. Add the chopped carrots, celery and squash. Sautee a few minutes then add the chicken stock. Cook until the carrots are tender. Remove the vegetables and place in a bowl over the kale, to warm the kale. Back to the skillet, turn up the heat and slightly reduce the chicken stock. Add wine and cook for several minutes. Once the wine is cooked down, lower the heat and add the cream. When the cream begins to thicken add your fillets back to the skillet and cook them in the sauce for several minutes on each side. Your sauce should now be thickened to a nice consistency, if you need to add more cream, you can. 

To plate, toss the vegetables with the kale until it is well mixed. Place a heaping generous portion to the middle of each plate, top with fillet and then spoon sauce over the top. Serve with crispy potatoes, recipe below. 

Crispy potatoes:

2-3 medium sized Yukon Gold potatoes, diced into 1/4 inch thick pieces.

1-2 cloves fresh pressed garlic.

Salt to taste

Generously coat the bottom of a skillet with olive oil, heat over medium.

Toss your diced potatoes with the garlic and salt.

Add potatoes to skillet and cook until they are golden and crispy.