Filet Recipe

Cooking Directions

1. 1

   Prepare the Twice Baked Potatoes

   Preheat the oven to 400°F (200°C). Wash and pierce the potatoes with a fork. Bake for 45 minutes or until tender. Remove from oven, let cool slightly, cut in half, and scoop out the insides into a bowl.

2. 2

   Make the Filling

   Mash the potato insides with butter, salt, pepper, and lemon juice until smooth. Mix in half of the cheese, if using. Spoon the mixture back into the potato skins and top with remaining cheese.

3. 3

   Bake Again

   Place the stuffed potatoes back in the oven and bake for an additional 15 minutes until golden and crispy.

4. 4

   Cook the Filet Mignon

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

5. 5

   Prepare the Maitre d’Hôtel Butter

   In a bowl, mix softened butter with chopped parsley and a pinch of salt. Shape into a log and refrigerate until firm.

6. 6

   Prepare the Sherry Reduction

   In the same skillet used for the filets, add sherry wine and bring to a boil. Reduce heat and simmer until reduced by half, scraping up any browned bits from the bottom of the pan.

7. 7

   Sauté the Local Vegetables

   In another pan, sauté local vegetables in olive oil until tender, about 5-7 minutes. Season with salt and pepper.

8. 8

   Serve

   Plate the filet mignon alongside the twice baked potatoes and sautéed vegetables. Top the filet with a slice of maitre d’hôtel butter and drizzle with sherry reduction.