Filets Mignons on Jerusalem Artichoke Puree

1. 1

   Peel Jerusalem artichokes and cut into 1-inch pieces.

2. 2

   In a stainless-steel or enameled saucepan simmer artichokes in milk and water to cover by 1 inch until tender, about 20 minutes.

3. 3

   (Milk will help prevent artichokes from discoloring).

4. 4

   In a blender puree artichokes with cooking liquid, salt, pepper to taste, and horseradish (use caution when blending hot liquids).

5. 5

   Keep puree warm in pan, covered.

6. 6

   Preheat oven to 450F.

7. 7

   and lightly coat a non-stick skillet and shallow baking pan with cooking spray.

8. 8

   Pat filets mignons dry and season with salt and pepper.

9. 9

   Heat skillet over moderately high heat until hot but not smoking and brown steaks.

10. 10

    Transfer steaks to baking pan and roast in middle of oven until a meat thermometer registers 135F.

11. 11

    for medium-rare, about 10 minutes.

12. 12

    Spoon some sauce onto 6 plates and top with onions and steaks.

13. 13

    Serve remaining sauce on side.

* Per serving · 4 servings · Values may vary.

No additional tips available.