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Sweet shallot and pecan encrusted filet mignon with sweet potato puree and succotash

Sweet shallot and pecan encrusted filet mignon with sweet potato puree and succotash

Ingredients:

Filet Mignon
Pecans 1/2 C (ground, toasted and ground again)
Shallot 2ea (ground, toasted and ground again)
Filet mignon 2ea (8ozw ea)
Salt & pepper (to taste)
Olive oil (as needed)

Sweet potato
Sweet potato 1ea (peeled and sliced thin)
Onion 1/4 C (sliced thin)
Rosemary 1T (minced)
Butter 2T
Heavy cream 3T
Olive oil 2T
Salt & pepper (to taste)

Succotash
Lima bean 1/8C (blanched and shocked)
Corn kernel 1/8C
Red bell pepper 2T (diced)
Red onion 2T (diced)
Butter 1T
Olive oil 2T
Heavy cream 1/4C
Chicken stock 1/4C
Salt & pepper (to taste)


Directions:
Coat filet with olive oil, season with salt and pepper, coat with pecan and shallot mixture, place in oven proof dish and cook in 350f oven until desired internal temp. is reached. For sweet potato puree saute all ingredients together(except cream) until tender, remove from heat, add cream and puree in food processor until mixture is smooth. For succotash saute all ingredients together until onion is translucent and tender, add cream and stock and cook until desired doneness. Season with salt and pepper before removing from heat. Serve all components together and Enjoy!