Guinness Poached Filet with Pesto Mashed Potatoes

Peel potatoes. Cut into pieces about 2 inches by 2 inches and add to a pot of cold water covering the potatoes by about an inch. Add generous salt to the water and bring pot to a boil. Cook for about 15 minutes until a knife easily pierces through boiled potatoes.

Meanwhile, in a pot that will snugly fit filets side by side, add half the Guinness, chicken stock, thyme, the whole garlic cloves, whole peppercorns, cinnamon, and brown sugar. Bring mixture to a boil.

Season meat on both sides with salt and pepper. Add meat to boiling poaching liquid. Return to a boil, reduce to a simmer over medium heat. Cook for about 8 for medium rare, longer or shorter depending on desired doneness, turning over once half way through cooking.

Roughly chop flat leaf parsley and basil. Add both herbs to a blender with minced garlic, pine nuts, olive oil, some salt and pepper. Blend until smooth. Add more salt and pepper to pesto to taste. When potatoes are done, drain then return to the pot they were cooked in. Add pesto and mash potatoes and pesto together until smooth adding more salt and pepper to taste. Keep mashed potatoes over a low flame on stove top until meat is ready.

When meat is cooked to desired doneness remove to a platter and cover with foil to keep warm. Strain poaching liquid and discard solids. Return liquid to pan and bring to a boil. Reduce liquid by one third. Remove from heat and stir in butter until melted along with salt and pepper to taste.

To serve, mound some potatoes in the center of the plate and top with a poached filet. Drizzle with about 1/4 cup of poaching liquid. Top with parsley or thyme sprig for garnish.