Steak & Pomme De Terre Recipe
6oz center cut filet, roasted fingerling potatoes, haricot vert, & béarnaise
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Wash the fingerling potatoes and cut them in half lengthwise. Toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 25-30 minutes or until golden brown and tender.
Cook the Steak
Season the filet mignon with salt and black pepper. In a skillet over medium-high heat, melt a tablespoon of butter. Sear the steak for 4-5 minutes on each side for medium-rare, adjusting time for desired doneness. Remove from skillet and let it rest.
Blanch the Haricot Vert
In a pot of boiling salted water, cook the haricot vert for about 3-4 minutes until tender but still crisp. Drain and immediately plunge them into ice water to stop the cooking process.
Make the Béarnaise Sauce
In a small saucepan, combine shallots, white wine vinegar, and tarragon. Simmer until reduced. In a bowl, whisk the egg yolks and add the reduction. Place the bowl over simmering water (double boiler) and whisk until thick. Gradually incorporate melted butter while whisking until the sauce is smooth and creamy. Season with salt and pepper.
Plate the Dish
On a plate, arrange the roasted fingerling potatoes and haricot vert. Slice the filet mignon and place it alongside the vegetables. Drizzle with béarnaise sauce and serve immediately.