Filet / Caprese Portobello / Sauteed Arugula / Roasted Red Potatoes Recipe

Directions for Preparing the Dish

1. 1

   Prepare the Roasted Red Potatoes

   Preheat the oven to 425°F (220°C). Wash and chop the red potatoes into quarters. Toss them with 2 tablespoons of olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes until golden and crispy, turning halfway through.

2. 2

   Cook the Filet Mignon

   Season the filet mignon with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the filets for 4-5 minutes on each side for medium-rare or until desired doneness. Remove from heat and let rest.

3. 3

   Prepare the Caprese Portobello

   Remove the stems from the portobello mushrooms and brush them with olive oil. Place them on a grill or in a pan over medium heat. Cook for about 5 minutes on each side. Add a slice of fresh mozzarella and a slice of tomato on top of each mushroom during the last minute of cooking. Drizzle with balsamic vinegar and top with fresh basil.

4. 4

   Sauté the Arugula

   In the same skillet used for the filet, add a little more olive oil if necessary, and sauté minced garlic (from 2 cloves) for 30 seconds. Add the arugula and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.

5. 5

   Plate the Dish

   On each plate, place the roasted potatoes, the filet mignon, the Caprese Portobello, and a serving of sautéed arugula. Drizzle with additional balsamic vinegar if desired.