Fillet Mignon With Goat Cheese and Thyme Mashed Potatoes

Sunday, September 7th is National Kids Takeover The Kitchen Day! So, in honor of the holiday, I created the recipe for a delicious take on steak and potatoes! Fillet Mignon with Goat Cheese and Thyme mashed potatoes is the perfect meal for a special occasion. Goat cheese is a creamy cheese that won’t overpower the flavor of the potatoes, but add a little extra decadence. The potatoes are served under a tender, juicy filet basted in thyme butter. I served the meal with a simple arugula salad with lemon vinaigrette, but any simple salad would be perfect. Every bite of this meal is a party in your mouth!

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For the steak

5 1-1 1/2 inch thick fillet mignons

2-3 tablespoons butter

1/2 tablespoon fresh thyme leaves

salt and pepper

For the potatoes

1 1/2 pounds russet potatoes, peeled

1 1/2 pounds red potatoes

1 cup whole milk

4 tablespoons butter, cut into chunks

4 ounces goat cheese, roughly chopped

fresh thyme leaves to taste

salt and pepper

Directions

Take steak out of the refrigerator and let sit at room temperature for about 20-30 minutes. Heat a heavy bottomed cast iron skillet over medium-high heat. Note: you know the pan is hot enough when small droplets of water sizzle when touching it. Generously season both sides of steak with salt and pepper.

Preheat oven to 400 degrees Fahrenheit. Add steak to pan and sear for 3-4 minutes a side. After the first side is complete, add putter and thyme to pan. Lightly baste steaks with thyme butter. Note: if you continue to move steaks around, they will not sear properly.

Transfer skillet to preheated oven. Bake for about 3-4 minutes for medium rare or until internal temperature reaches around 130 degrees. Note: if you prefer a rare steak, you can bake for 1-2 minutes, or simply skip the baking process altogether. The internal temperature should be around 120 degrees for rare steak.

Allow steak to rest in foil for at least 5-10 minutes before serving.

Potatoes

Cut potatoes into 1-1 1/2 inch thick chunks. Add to a large pot of boiling water, salt generously, and cook until fork tender or about 10 minutes. In a small saucepan heat milk and 2 ounces goat cheese over hight heat. Whisk until incorporated and hot. Drain potatoes and add to a large bowl. Pour hot milk mixture over potatoes and add butter and remaining cheese. Mash with a potato masher until smooth and fluffy. Add thyme, salt, and pepper to taste. Mix to combine and serve with steak.

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