Roast filet mignon

Ingredients :

2 pork filet mignon, 1 kg of puree potatoes, 150 gr of butter, 25 cl milk, 50 gr of Lion mustard ( or smooth mustard ), 30 gr of Meaux mustard, 10 cl of grape pips oil, 20 cl of veal soup, salt, pepper, 2 tablespoons of coarse salt.

Preparation :

Wash the potatoes under cold water.
Cook them without peeling with 2 tablespoons of coarse salt.
Cook 40 min.
Check the cooking in sticking the potatoes with the tip of a knife to feel no resistance.
Strain and peel them still warm.
Put them in the vegetable mill.
Add 100 gr of butter then pour out the boiling milk and mix with a whisk and salt.
Keep it warm.
Cut the fat off and season the filet mignon.
Brown them 10 min in a high-sided frying pan with grape pips oil first on a fierce heat then 20 min more slowly.
Take off the meat and pour out the veal soup in separating the cooking juices with a spatula.
Filter through this sauce in a sieve.
Bring to the boil, and mix in the rest of butter.
Slice the filet mignon.
Set them into the plates.
Add quenelles of mashed potatoes in which we added the both mustards.
Coat all of that with juice and serve immediately.