Filet Mignon and Beet Mashed Potatoes
INGREDIENTS
2 filet mignons
Avocado Oil
Salt and Pepper
½ stick of butter
Sprigs of fresh rosemary
Sprigs of fresh thyme
Handful of garlic cloves
PINK MASHED POTATOES
2 lbs potatoes
1 beet (you will only use a 1-inch cube)
1 cup milk (can use half & half or heavy cream)
2T melted butter
Salt and Pepper, herbs if desired
SAUTEED MUSHROOMS
1 lb mushrooms
3 cloves minced garlic
2T butter
Splash of balsamic vinegar
1T chopped parsley
Salt and Pepper
COOKING INSTRUCTIONS
Serves 2
Dry brine your Filet: Season filets with salt & pepper the day before cooking, place on a rack loosely covered in the fridge. Dry brining seasons the meat deeply and dries out the exterior for a better crust. If you don’t have time, season right before cooking.
Make your pink Mashed Potatoes: Peel and slice your potatoes & beet into even chunks. Bring potatoes and a 1 inch cube of the beet up to a gentle boil, strain once fork tender (allow the beet to boil several minutes longer until also fork tender). Combine with milk, melted butter, mash and adjust seasonings as needed.
Make your Shitake Mushrooms: On medium heat, add the avocado oil and mushrooms to a pan. After several minutes, add butter and garlic, mixing frequently. Add the balsamic and season with S&P. Once cooked, finish with chopped parsley and set aside.
Cook your Filet: To maintain the shape of the filet, gently tie with butchers’ twine (optional). Preheat cast iron on high heat. Once hot, add avocado oil. Place down filets, slightly pressing down for better contact to develop crust. Flip and do the same on the other side. Continue flipping every 30 seconds for several minutes.
Butter Baste: Once crust is formed, bring down heat to medium and add butter, garlic, thyme and rosemary. Baste and continue flipping. If filet is thick, finish in a low oven until an internal temp of 122F for rare. If thinner, finish in pan at an internal of ~110F. Note, filet mignon is very lean and can be enjoyed on the rarer side. Let the steak rest for 5-7 min and slice.
Plate: To the base of the plate add your mashed potatoes in the shape of a heart. Add mushrooms, top with filet, and drizzle with a red wine reduction if desired.
Enjoy!