Filet Mignon with Herb-and-Cheese Potatoes

Name: Filet Mignon with Herb-and-Cheese Potatoes
Yield: serves 2
Ingredients: 3 tablespoons unsalted butter, softened; 3 tablespoons chopped fresh cilantro; 1/3 teaspoon minced garlic; 1/3 cup finely grated cotija cheese; 1/8 teaspoon cayenne pepper (or to taste); 1 tablespoon extra-virgin olive oil; 2 russet potatoes (about 9 ounces each), peeled and cut lengthwise into 1/8-inch-thick slices and again into 1/8-inch-wide strips, set aside in a bowl of cold water; 2 pieces filet mignon (7 ounces and 1 1/2 inches thick each), room temperature; Coarse salt and freshly ground pepper; 1 teaspoon vegetable oil

January 26, 2012

Recipe information

Yield
serves 2

Ingredients

3 tablespoons unsalted butter, softened

3 tablespoons chopped fresh cilantro

1/3 teaspoon minced garlic

1/3 cup finely grated cotija cheese

1/8 teaspoon cayenne pepper (or to taste)

1 tablespoon extra-virgin olive oil

2 russet potatoes (about 9 ounces each), peeled and cut lengthwise into 1/8-inch-thick slices and again into 1/8-inch-wide strips, set aside in a bowl of cold water

2 pieces filet mignon (7 ounces and 1 1/2 inches thick each), room temperature

Coarse salt and freshly ground pepper

1 teaspoon vegetable oil

Preparation

Step 1
Preheat the oven to 375°F. Stir together butter, 1 tablespoon cilantro, and 1/2 teaspoon garlic in a small bowl. Cover; refrigerate until ready to use. Stir together remaining 2 tablespoons cilantro and 1/2 teaspoon garlic, the cheese, and cayenne in a medium bowl; set aside.
Step 2
Brush a rimmed baking sheet with the olive oil; set aside. Drain potatoes; pat dry. Add to bowl with cheese mixture; toss to coat. Arrange potatoes in a single layer on prepared baking sheet. Bake 20 minutes; turn potatoes, and cook until golden, about 20 minutes more.
Step 3
Meanwhile, season both sides of beef with salt and pepper. Heat a medium skillet over high heat. Brush both sides of beef with vegetable oil; place in skillet. Reduce heat to medium-high. Cook beef 7 minutes; turn, and cook until medium-rare, 7 to 8 minutes more. Top each with cilantro butter; serve with potatoes.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsFrench European Cilantro Herbs & Spices Cotija Cheese Dairy Russet Potato Potato Root Vegetable Vegetable Beef Meat Main Dinner Gluten Free Oven Bake Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes