This is such an elegant and tasty meal. You can streamline the process by cooking the cauliflower as the espagnole sauce reduces down. The cauliflower will do just fine in a warm oven as you finish everything else up.
Skill Level: Easy
Time to Make: 35-40 minutes
2 tenderloin filets
Salt and freshly cracked pepper
1 tablespoon butter
A few sprigs of rosemary and thyme, optional
1 stalk of celery
1/2 stick butter
1/4 cup flour
2 tablespoon tomato paste
4 cups good quality beef stock
1 tablespoon black peppercorns
3 garlic cloves
1 bay leaf
Prepare Ingredients: Roughly chop the carrot, celery, and onion. Roughly chop the garlic clove. Pat the steak dry and season with salt and pepper.
Start the Espagnole Sauce: In a large pot, heat the butter until melted and frothy. Add the carrot, onion, and celery and cook for 6-8 minutes or until softened. Add the tomato paste and cook, stirring regularly, until the paste is dark red. Stir in the flour and cook for 5 minutes, adjusting the heat as necessary to keep the flour from burning, until the roux is dark brown.
As the roux is cooking, microwave the stock for 2-3 minutes until very hot.
Carefully stream the hot stock into the roux, whisking as you stir it in to keep lumps from forming. Continue whisking until everything is completely incorporated and smooth.
Stir in the garlic, peppercorns, and bay leaf and reduce heat to a very low simmer. Cook, uncovered, for 45 minutes until reduced to 2-3 cups.
Strain the reduced sauce through a fine mesh sieve and discard the solids. Rinse out the pot and transfer the sauce back to the pot. Note: You may need to reheat the sauce prior to serving.
Prepare the Cauliflower: Prepare the cauliflower according to the recipe instructions and keep the cauliflower in a warm oven until ready to serve.
Cook the Steak: Heat a slick of oil in a skillet until very hot and almost smoking. Add the filet mignon and cook without moving for 5 minutes. Flip and cook for 4 more minutes. During the last minute of cooking, add the butter, thyme, and rosemary to the skillet. Tilt the skillet toward you and baste the tenderloin with the melted butter. Remove from skillet and rest for 5 minutes before slicing.
To Serve: Spoon the ricotta cheese mashed cauliflower into shallow bowls, covering up about 2/3 of the bowl. Add the espagnole sauce to the other 1/3 of the shallow bowl. Arrange the sliced filet mignon on top and serve with a glass of red wine. Enjoy!