Filet Mignon with Perfect Roasted Potatoes
It only takes a small handful of ingredients to pull this meal together. If you don’t have pomegranate molasses on hand, try a drizzle of balsamic vinegar instead.
- 1 medium russet potato
- 1 tablespoon butter, melted
- Salt and pepper to taste
- Freshly grated nutmeg
- 1 filet mignon, about 2 inches thick (6 to 8 ounces)
- 1 teaspoon olive oil
- Pomegranate molasses, for serving
- Preheat the oven to 425 degrees F.
- Cut the potato into medallion coins, about ½-inch thick, and add to a pot of cold water. Turn the heat to high, bring to a boil, and drain in a colander over the sink. Give it a few seconds to steam out (the residual heat should evaporate any excess water). Then, in the same colander, toss with the melted butter and season generously with salt and pepper. Grate in a bit of nutmeg as well.
- Transfer dressed potatoes to a sheet pan and roast in the oven for 30 minutes, flipping halfway.
- Meanwhile, when the potatoes have 15 minutes left to go, preheat a 3.5-inch cast iron skillet (or any oven-safe pan) over medium heat. Smear the filet mignon with olive oil and season generously with salt and pepper. When the pan is just starting to smoke, add the steak, pressing gently into the pan so it’s in full contact with the heat and gets a nice sear. Cook for 4 minutes on the first side, then flip and cook for 3 minutes on the other side.
- Transfer the steak to the oven and finish cooking there for 3 to 5 minutes, depending on your preferred doneness. Plate and let rest for 5 minutes.
- To serve, carve the steak as follows: Cut in half so you’ve got half-moons. Then, cut each half once more horizontally so you’re cutting against the grain. This makes for the softest-textured steak ever. Eat with the roasted potatoes and pomegranate molasses, a great makeshift steak sauce!
Pairing: Pairs well with Ardon Creek Vintner’s Blend or Commission Man Red.