Twin Filetto Recipe
Crispy herbed potatoes, sun-dried tomato demi, chef’s vegetable
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Ingredients
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Main Components
Method
Preparation Steps
- 1
Prepare the Herbed Potatoes
Preheat the oven to 400°F (200°C). Cut the potatoes into wedges and toss them with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Spread the potatoes on a baking sheet and roast for 30-35 minutes until crispy and golden brown.
- 2
Cook the Filet Mignon
Season the filet mignon with salt and pepper. Heat a skillet over medium-high heat with a tablespoon of olive oil. Sear the steaks for 4-5 minutes on each side for medium-rare. Remove from the skillet and let rest.
- 3
Make the Sun-Dried Tomato Demi
In the same skillet, add the sun-dried tomatoes and beef stock. Bring to a simmer, scraping up any browned bits. Reduce the sauce by half, then finish with butter for richness. Adjust seasoning if needed.
- 4
Sauté the Vegetables
In another pan, heat a tablespoon of olive oil and sauté the vegetable medley until tender, about 5-7 minutes. Season with salt and pepper to taste.
- 5
