Filet Mignon with Smashed Potatoes and Leek Sauce
Prep: 20 minutes
Cook: 30 minutes
This recipe is from Chef Jesse Cool’s new book, Your Organic Kitchen (Rodale, 2000). Jesse has been serving Niman Ranch meats for years in her restaurants, Flea Street Café, jZcool Eating and Catering Company, both in Menlo Park, CA and Cool Café at the art museum at Stanford University. She’s been an advocate of organic foods and has used organic ingredients for 26 years in her restaurants.
4 Niman Ranch Filet Mignon Steaks (about 5 ounces each)
½ tsp salt
4 Tbsp coarsely ground pepper
1 pound new potatoes
¼ – ½ cup buttermilk
3 Tbsp chopped fresh chives
3 Tbsp butter
2 large leeks
½ cup hearty red wine (such as zinfandel or Cabernet)
1 Tbsp capers
1 Tbsp chopped fresh tarragon
2 Tbsp chopped fresh parsley
- Preheat the grill or broiler. Lightly oil the grill rack or broiler pan. Rub the steaks with the salt, then press the pepper into both sides of the steaks. Refrigerate until ready to cook. Niman Ranch advises bringing the meat to room temperature before cooking.
- Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 minutes, or until tender. Drain and place in a large bowl. Mash the potatoes with a potato masher or fork, adding the buttermilk until moist. Add the chives, cover, and keep warm.
- Meanwhile, in a medium saucepan over medium heat, melt the butter and cook the leeks for 6 minutes, or until very soft. Add the wine, capers, and tarragon. Simmer for 3 minutes, or until well blended and heated through. Keep warm.
- Grill or broil the steaks for 15 minutes, turning once, until a thermometer inserted in the center registers 145°F for medium-rare.
- To serve, evenly divide the potatoes and steaks among 4 plates. Top with the sauce. Sprinkle with parsley.