Thursday, February 11, 2016

Pan Seared Filet Mignon with Herbed Creamy Mashed Potatoes

Filet mignon is always a show stopper. It comes in these nice easy portions, it's low fat (for beef), with little to no connective tissue. It can stand up to almost any cooking method, including one of my favorites, high heat! A finishing butter adds a little fat to the steak which, since it contains little fat itself, helps it taste juicier. Using the same finishing butter to flavor your potatoes helps pull your dish together and helps it really impress.


Herbed Creamy Mashed Potatoes:

1 lb of butter potatoes
¼ C of herbed finishing butter
½ C of heavy cream
Salt and pepper to taste

Filet Mignon:

2 ¼ lb filets
2 T of olive oil
2 T herbed finishing butter


To get everything on this plate out at the same time, let's start with prep. First, peel and chop your potatoes into small even chunks, then coat your 2 filets in olive oil and salt liberally. Start your cooking by placing the potatoes in a saucepan and covering with two inches of water. Bring to a boil and boil for 15-20 minutes or until the chunks are easily pierced by a fork or crushed with tongs.

While the water heats up, heat a cast iron skillet over medium heat, until water boils off instantly when spritzed on the surface. Sear your steaks for 5-7 minutes on each side, or until desired internal temp is reached. Remember that some heat will carry over and so they will continue to cook for a little bit once removed from heat.

Once the steaks are finished cooking, the potatoes should be nearly done, so cover the steaks and let them rest while you finish up the potatoes.

Drain the potatoes and place them in the bowl of your stand mixer with the whisk attachment. Add the butter and the cream and whip until smooth. Add salt and pepper to taste.

To serve, portion the potatoes on the plate, place each steak on one plate and put a 1 tablespoon slice of butter on top of each steak. I served my plates with a side salad dressed with a citrus dressing.

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