Peppercorn-Crusted Filet Mignon with Wild Mushrooms and Cognac Cream & Daou Cabernet Sauvignon

• 8 ounces parsnips, peeled and chopped
• ¾ cup heavy cream
• ½ bay leaf
• ½ teaspoon fine sea salt

• 2 tablespoons extra-virgin olive oil
• 4 ounces each hedgehog, yellow foot, and black trumpet mushrooms or 12 ounces assorted wild mushrooms of choice, cut into bite-size pieces
• 2 tablespoons chopped fresh sage
• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons fresh lemon juice
• Fine sea salt

• 1 tablespoon extra-virgin olive oil
• 1 shallot, thinly sliced
• 1 bunch Lacinato kale, stems and tough ribs removed and leaves chopped into bite-size pieces (about 4 cups packed)
• ¼ cup water
• 1 tablespoon unsalted butter, at room temperature
• Fine sea salt

• 2 teaspoons black peppercorns, coarsely ground
• 1 ½ 1 teaspoon pink peppercorns, coarsely ground
• 1 ½ 1 teaspoon dried green peppercorns, coarsely ground
• 1 teaspoon white peppercorns, coarsely ground

• 6 filets mignons, each 5 to 6 ounces
• ¼ cup grapeseed oil
• ¼ cup Cognac
• 1 cup heavy cream
• ½ cup beef demi-glace
• 2 tablespoons finely chopped fresh chives

Directions

Make the parsnip purée

1. In a small saucepan, combine the parsnips, cream, and bay leaf and bring to a simmer over medium-low heat.
2. Cook until the parsnips are tender, about 25 minutes.
3. Remove and discard the bay leaf and let cool slightly.
4. Transfer the mixture to a blender and purée until smooth, 2 to 3 minutes.
5. Season with salt and keep warm until serving. (The purée can be prepared up to 1 day in advance. Cover and refrigerate, then reheat in a microwave before serving.)

Prepare the mushrooms

1. Select a cast-iron skillet large enough to hold the 6 steaks without crowding and place over medium-high heat.
2. Add the oil, mushrooms, and sage and sauté until the mushrooms release their juices and the liquid nearly evaporates, 2 to 4 minutes.
3. Stir in the butter and lemon juice and season lightly with salt.
4. Transfer to a small bowl and keep warm.

Prepare the kale

1. Wipe out the same skillet and return it to medium-high heat.
2. Add the oil and shallot and sauté until the shallot begins to brown, about 2 minutes.
3. Add the kale and water and cook over medium heat until the kale is wilted and nearly all of the water has evaporated, 2 to 3 minutes.
4. Stir in the butter and season lightly with salt.
5. Transfer to a bowl and keep warm.

Prepare the filet mignons and make the sauce

1. In a small bowl, combine all of the ingredients for the peppercorn mix and mix well.
2. Season the steaks with salt and then coat the steaks evenly with the peppercorn mix, pressing it onto the meat so it adheres.
3. Wipe out the same skillet and return it to high heat.
4. Add the grapeseed oil to the skillet, and when it is hot, add the steaks.
5. Sear the steaks, turning once, for 3 to 4 minutes on each side for medium-rare, depending on their thickness.
6. Transfer the steaks to a platter and let rest for 5 to 10 minutes.
7. To make the sauce, with the skillet still over medium heat, pour in the Cognac (watch out for flames) and deglaze the pan, scraping the bottom with a wooden spoon to release any browned bits. Reduce until the Cognac is nearly evaporated, then pour in the cream and demi-glace, and simmer until the sauce is reduced by about half, about 3 to 5 minutes.
8. Stir in the chives.

To serve

1. Spoon 2 tablespoons sauce in the center of each individual serving plate and place a filet mignon on top of the sauce.
2. Spoon a heaping tablespoon of the parsnip purée along one side of the steak and spoon the mushrooms along the opposite side.
3. Arrange the kale over the parsnip purée.
4. Serve immediately.