Posted in Beef, Cooking

Filet Mignon with Potatoes and Chard

Filet Mignon with potatoes and chard

So Alex and I have been obsessed this summer with Master Chef. We watched most of season two over the past month and a half. Never missing a new episode when it came out. We watched all the excitement through till they crowned season two winner Jennifer.

Then it was over. Now, what will we watch in-between our Netflix arrivals of Deep Space Nine? Well we found an answer. We are watching season one of Master Chef and even though we know who wins we do not know the journey.

So all that being said…

When I was in the check out line at the grocery store I glanced at the magazines that they have displayed there. What should my eyes land on you may ask? Taste of Home Presents Master Chef, the premiere issue. Just what I needed, something to tell me how to replicate the recipes that we were avidly watching on T.V.

For our first dish Alex chose meat and potatoes. Bet you never would have guessed that.

Filet Mignon with Potatoes and Chard

Adapted from:

Steak and Frites

By Adrien Nieto (from MasterChef season 2)

Ingredients:

Herbes de Provence:

  • 3 Tablespoons dried marjoram
  • 3 Tablespoons dried thyme
  • 3 Tablespoons dried savory
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon fennel seeds

Steak

  • 1 half pound filet Mignon
  • Dried herbes de Provence
  • salt and black pepper
  • 1/4 cup unsalted-butter

Potatoes:

  • Several large red potatoes
  • Olive Oil
  • Dried rosemary
  • Salt and black pepper

Balsamic reduction

  • 1 cup balsamic vinegar
  • 2 sprigs of fresh terragon

Seasoned Chard

  • 1/4 pound thick-cut bacon, cut into small pieces
  • 1/4 cup unsalted butter
  • 1 medium bunch chard, thinly sliced
  • 1 leek, thinly sliced
  • 1 shallot, thinly sliced
  • 2 large cloves of garlic, minced
  • 1 cup heavy cream
  • salt and black pepper

Directions:

Herbes de Provence

  • Combine all ingredient.

Balsamic reduction:

  • In medium sauce pan combine vinegar and tarragon.
  • Bring to a boil.
  • Reduce heat
  • Boil gently, uncovered, until reduced by half
  • Remove from heat and set aside

Potatoes:

  • Cut the potatoes into wedges
  • Season with salt, pepper, and rosemary
  • Coat in olive oil
  • Heat a large frying pan over high heat.
  • Add potatoes, and a little more oil.
  • Reduce heat.
  • Fry until done. Flipping to brown both sides.
  • A side note, olive oil has a low smoke point watch potatoes closely so that they do not burn on one side.

Seasoned Chard

  • In a medium skillet
  • Cook bacon over medium-low heat until fat in the bacon melts away.
  • Stirring occasionally
  • Pour bacon though a strainer, to separate bacon from melted fat.
  • Set bacon aside on paper towels
  • Reserve Bacon fat for cooking steaks.
  • In a large skillet
  • Heat 1/4 cup butter over medium heat until melted.
  • Add chard, leeks, shallots, and garlic.
  • Cook until tender, stirring frequently
  • Add cream
  • Reduce heat to low
  • Cook until cream is slightly thickened, stirring frequently
  • Remove from heat
  • Stir in bacon
  • Season with salt and pepper

Steak:

  • Bring steak to room temperature
  • Season with herbes de Provence, salt and pepper
  • In a large skillet.
  • Heat 1/4 cup butter and the reserved bacon fat. over medium heat
  • Add steak.
  • Cook for 6 to 9 minutes on each side
  • Reduce heat as necessary and continually spoon hot fat over steaks
  • Remove from heat

Serving:

  • Reheat balsamic reduction, remove tarragon.
  • Place chard on plate
  • Drizzle balsamic reduction.
  • Slice steak
  • Place on chard
  • Serve with potatoes.
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