One of my favorite meals! PERFECT Fillet Mignon and Roasted Garlic and Truffle Mashed Potatoes
I'm a Texas girl through and through, and I love me some beef! I never had the best luck when cooking beef, (especially without an outdoor grill) but because I love it so much, I keep trying. This time, I think I got it!! I purchased 4 Fillet Mignon Steaks from Costco the other day for only $15 dollars. I made two the other night and froze the other two for next week. When cooking steaks, I have tried to use the grill pan, but there is too much smoke and by the time they are cooked they are dried out. Then when I use the broiler, the surface doesn't get crunchy how I like it. SOOO I decided to merge the two and broil the steaks for a few minutes then transfer them to the grill pan. The steaks were incredible! Here's how:
Perfect Fillet Mignon and Truffled Mashed Potatoes
Fresh Cracked Pepper
All Purpose Seasoning
1 Tb butter
Season both sides of the steaks with your seasonings. Let them sit in the fridge for at least 2 hours.
Put your pan in the oven so that it will be hot before putting the steaks on it. There are pans made for broiling, but because I don't have one, I improvise with a cooling rack over a baking pan.
After the pan is hot, take out and place fillets on top, then 1/2 Tb of butter on each steak. Put in the Broiler for 6 minutes.
Turn over and put under broiler for another 6 minutes. (We are going for Medium steaks here, so if you like them more or less rare, adjust the cooking time)
Heat a grilling pan while the steaks are under the broiler. Save juices in pan to pour over finished steaks.
Cook steaks for about 2-3 minutes on each side. You will have pretty grill marks!
Remove steaks and let them sit for a few minutes before serving.
Pour those yummy juices over each steak!
Ok, I don't know which one is better, the steak or the potatoes?!? The combination of steak and potatoes can do no wrong. These potatoes were beyond fabulous...try them soon!
Roasted Garlic and Truffle Oil Mashed Potatoes
4 Red Potatoes or Yukon Gold Potatoes
1 head of garlic
1 Tb olive oil
1/4 cup heavy cream
2 Tb Greek Yogurt
2 Tb Truffle Oil
2 Tb butter
Roast Garlic, click here to see how to roast garlic. After it cools squeeze the pulp from the papery outside and set aside. Ooohhh it is soo good, try to resist eating it before you add it to the potatoes!
Peel potatoes and cut them into chunks.
Cook potatoes in boiling salt water until they can be punctured easily with a fork.
Mash potatoes with butter, truffle oil, cream, yogurt, roasted garlic, and salt and pepper to taste.
My mom bought me a potato ricer several years ago, insisting that I would need one. I have used it for sifting flour, and straining things, but never for its true purpose. These potatoes were so special, I wanted to make them look special, so I put them through the ricer. It was fun! Jeffrey thought it was rice until I told him.
YUM! I am sooo excited to make this again next week.