Restaurants›The Statehouse›Statehouse Filet Recipe

Statehouse Filet Recipe

Inspired by The Statehouse
Time50m
Serves2

angus, truffle potato, red wine jus, roasted baby carrots, crisp prosciutto

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Truffle Mashed Potatoes

Peel and chop the potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add truffle oil, salt, and pepper, and mash until smooth. Keep warm.

2

Sear the Angus Filet

Season the Angus filets 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 skillet and let rest.

3

Roast the Baby Carrots

Preheat the oven to 400°F (200°C). Toss baby carrots with olive oil, salt, and fresh thyme. Spread on a baking sheet and roast for about 20 minutes or until tender and slightly caramelized.

4

Make the Red Wine Jus

In the same skillet used for the beef, add red wine and beef broth. Bring to a simmer, scraping the bottom of the pan to deglaze. Let it reduce by half, about 10-15 minutes, then strain if desired.

5

Crisp the Prosciutto

In a separate pan, cook the prosciutto slices over medium heat until crispy, about 3-4 minutes. Drain on paper towels.

6

Plate the Dish

On each plate, place a serving of truffle mashed potatoes, top with the Angus filet, arrange roasted baby carrots alongside, drizzle with red wine jus, and garnish with crispy prosciutto.