Call us: 805.691.9413 Mon - Fri 8am - 5pm pt

Filet Mignon with Shallots and Baked Potato Wedges

This was a simple dish one night was Laura was working in LA, and I wanted something special. But when cooking for one, or even two, its nice to have a really simple dish with minimal prep time, and minimal clean up. So... steak and potatoes, and a nice glass of 2009 LA Rouge Syrah which I could have used to deglaze the pan and make a nice sauce, but I'll save that for another time.
1 unpeeled russet potato, scrubbed
1 Tbsp Extra virgin olive oil
1 Filet Mignon
Minced fresh thyme
1 medium shallot
1 Tbsp unsalted butter, melted
Extra virgin olive oil for coating
Sea salt and freshly ground pepper 

Preheat oven to 450 degrees

Cut potato lengthwise in half, then cut each half into 3 or 4 wedges. Toss potatoes in olive oil and arrange on a shallow roasting pan  

Sprinkle with fresh minced thyme, and sea salt

Roast in oven for approx 40-50 minutes, turning once

Pat the filet dry with a paper towel, and coat with olive oil and season with salt and pepper.

Place in a preheated  skillet on medium- high and sear all sides... approx 5 minutes total

Transfer the filet to a roasting pan or dish, lined with foil and over the sliced shallots

Roast the filet in the oven at 450degrees along with the potatoes for approx 7-10 more minutes

Using a meat thermometer, check center temperature of meat and remove from oven when just over 125 degrees (rare)

Transfer the filet to a cutting board, cover loosely with aluminum foil and let stand for 5 minutes.

Arrange potatoes on plate
Add Filet and top with roasted shallots
Drizzle potatoes with au jus and dont forget that've got a perfect dinner for one. Enjoy!