Filet Mignon & Bordeaux’s Finest Sauce

• cut the middle section of the meat in five stakes, relatively thick
• season the stakes on all sides
• place them in a baking tray with a rack in it so that they get good air flow while they're in the fridge for 2 days
• massage the stakes with a little bit of avocado oil
• season with some pepper

Sauce

• in a pan add 2 spoons of the aromatised beef tallow
• add 2 shallots, finely minced
• cook them for 8 to 10 minutes
• add half a bottle of Bordeaux wine and cook it until it starts to reduce
• add 400ml beef stock
• add 2 bay leaves
• add 1 tbsp of thyme
• add a pinch of salt and black pepper
• let it reduce until it thickens up
• remove the bay leaves
• add a knob of butter and let it melt

Stakes

• prepare your pan by preheating it to around 230 for your steaks
• add a little bit of avocado oil and sear your stakes
• lower the heat and add in 2 knobs of butter
• add two pieces of rosemary
• add 5 cloves of garlic
• once the crust has formed on the outside transfer the stakes in a baking pan with a rack in it
• preheat the oven at 120°-248°F and cook until the internal temperature of the stakes reaches 52°C-125.6°F

Mashed Potatoes

• peel 1 kg of potatoes and put them in cold water
• add 1 tbsp of rock salt
• cover with a lid and let them come up to a boil until they turn soft
• in a pan add 200 mL of cream
• add 2 knobs of butter and warm it up
• strain the potatoes
• start mashing them using a potato ricer
• add the cream
• add salt & pepper
• ready to serve