• 1 lb. filet mignon
  • 3 medium shallots
  • 2 tsps. butter
  • 1/2 cup dry red wine
  • 4 russet potatoes
  • 1 large sweet potato
  • 3 tablespoons salted butter, melted
  • 3 tablespoons olive oil or truffle oil
  • 1/4 lb. asparagus
  • parmesan cheese
  • salt and pepper

This is a relatively simple, yet very impressive meal. I made this last night for Valentine’s Day, and my boyfriend loved it. I have to admit that while the steak was tender and delicious, the sweet potatoes and asparagus were my favorite part because they had so much flavor. The potatoes take a while to cook, so you want to start these about 2 hours before you want to eat.I set up a pretty table scape for the occasion, which I think was a nice touch.

Directions:

Crispy Potato Roast:

I found this recipe on Martha Stewart’s website and since it was so pretty and I love crispy potatoes, I decided to give it a try. The original recipe does not include sweet potatoes, but I love them so I added some in.

1) Preheat oven to 375 degrees. Peel the Russet Potatoes and slice them as thin as possible. This would be much easier with a mandolin, but since I don’t own one I used a really sharp knife and it worked perfectly. I left the skin on the sweet potatoes, but you can peel them if you prefer. Try and keep the slices together so they’re easier to arrange in pan.

2) Combine butter and oil and brush onto the bottom of a 9-inch round pan. I used 2 tbsps. truffle oil and 1 tbsp. olive oil. Truffle oil adds tons of flavor to potato dishes, but feel free to just use olive oil.

3) Arrange potatoes in a circular design in pan. It kind of resembles a wreath. I placed the sweet potatoes in the middle to give the dish a burst of color.

4) Generously salt and pepper the potatoes. I also added a 20 herb mix for some extra flavor. Brush the potatoes with the remaining butter/oil mixture. Cut shallots into thick slices and wedge in between potatoes.

5) Roast the potatoes for 80-90 minutes until tender. Broil for an extra 5-10 minutes for extra crisp potatoes. I broiled them alongside the steak so that they would be ready at the same time. This potato dish can serve 6+ people so if you’re only feeding two you can cut the recipe in half or save the extra as leftovers. If you want to make single serving sizes, this dish would work perfectly in mini loaf pans or mini casseroles.

6) Start preparing the steak and asparagus during the last 25 minutes that potatoes are in the oven. Remove steaks from package and salt and pepper each side. Add 1 tsp. butter to skillet on medium high heat. Add 1 large minced shallot and cook for 2 minutes. Add the steaks and sear for 3 minutes on each side. Turn the oven onto the broil setting.

7) Meanwhile wash and cut off ends of asparagus. Lay them out on half of a baking sheet. Sprinkle with salt, pepper, and parmesan. Add a tsp. olive oil and mix all ingredients together until the asparagus is evenly coated.

8) Once the filets have been seared on each side, place them on the other half of the baking sheet. Broil the filets and vegetables for 6-9 minutes depending on thickness and desired temperature of meat.

9) Meanwhile add red wine to the skillet the meat was seared in and bring to a boil, about 1 minute. Romove from heat and stir in another tsp. butter.

10) Remove everything from oven, arrange all elements prettily on the plate, drizzle red wine sauce over filets, and enjoy!

 

 

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