Filet with Scalloped Potatoes
25
Minutes Prep Time
55
Minutes Cook Time
2
Servings
INGREDIENTS:
STEAK
2 Filets (2” thick)
Coarse salt
Black pepper
Garlic powder
Ghee or Butter
3-4 cloves of Garlic (Slightly smashed)
3 sprigs of fresh Rosemary
3 sprigs of fresh Thyme
SCALLOPED POTATOES
2 Russet Potatoes (Peeled and thinly sliced)
2 Tbsp Butter
2 Tbsp AP Flour
1.5 cups freshly grated Gruyere cheese (Plus 2 Tbsp)
Lemon zest
1 cup of milk
1 Tsp Salt (to taste)
Large mixing bowl with cold water
Chopped chives to garnish
SAUTEED MUSHROOMS
12 oz baby Bella mushrooms (Sliced)
1 Tbsp butter
1 Tsp Worcestershire sauce
Salt
Pepper
GREEN SAUCE
4 Cloves of garlic
1 bunch of Parsley
4 sprigs of fresh thyme
1 tsp crushed red pepper
1 tbsp honey
⅓ cups Olive Oil
2-3 Tbsp Water (for desired consistency)
1 Tsp Salt ( to taste)
HERB COMPOUND BUTTER (Optional)
1 Stick Unsalted Butter (Soften)
1 bunch of fresh parsley
A few springs each of Rosemary & Thyme
Garlic Powder
½ Tsp coarse salt
Fresh cracked black pepper
Lemon zest
DIRECTIONS
1. Preheat oven to 350F
2. Make Scalloped Potatoes. Peel potatoes and thinly slice using a mandolin. Place in a large mixing bowl with cold water until ready to use.
3. In a small saucepan, add butter and minced garlic over medium heat. Cook until fragrant.
4. Add flour to the saucepan and combine to form a moist “doughy” texture. Lower the heat if burning occurs.
5. Slow add milk to the saucepan while continually whisking. Do not add the milk all at once as this will result in a lumpy roux.
6. Bring roux to a simmer and slowly add cheeses, lemon zest and salt to taste while stirring with a spatula. Once smoothly remove from heat.
7. Strain the water from the potatoes and replace with the cheese sauce. Carefully coating all the potato slices
8. Begin layering the potato slices in two-three ramekins (depending on the size of your potatoes). Pour any remaining cheese sauce over the potatoes. Finally, top the ramekins with a sprinkle of grated gruyere cheese. Cover each ramekin with foil and bake for 35-40 minutes. Remove foil and raise temperature to 425F and bake for an additional 10 minutes, or until the cheese is golden brown.
9. Make Green Sauce: In a blender, combine all the sauce ingredients and blend until smooth. If too thick, add water one tablespoon at a time until desired consistency is reached. Salt and pepper to taste. Funnel sauce in a condiment bottle and store in the fridge until ready to plate.
10. Make Compound Butter. In a small mixing bowl combine all compound butter ingredients and mix until homogeneous. Scoop butter onto a large piece of plastic wrap and roll into a tight log. Place in the fridge until thel steaks are ready to serve.
11. Cook Steak. Allow the steaks to come to room temperature. Pat the steak dry and steak liberally with salt, pepper, and garlic powder. (For the best flavor, complete this step the night before, and all the steaks to air dry on a wire baking rack in the fridge)
12. Heat a large skillet on medium-high heat, use a teaspoon of ghee in the pan to begin searing the steak. Turn after 2 minutes or once a deep brown crust forms. Check with a meat thermometer that your steak is just below your desired doneness.
13. Add smashed garlic, rosemary, thyme and butter to the pan and using a spoon begin basting the steak for 1-2 minutes until desired internal temperature is reached.
14. Remove the steaks from the skillet and rest covered with aluminum foil for 8-10 minutes.
15. While the steak rests, pour out most of the oil from the skillet, leaving about 1-2 tbsp in the skillet. Over medium heat, add the mushrooms stirring occasionally. As mushrooms begin to soften and brown, stir in worcheshire sauce. Continue cooking until mushrooms soften.
16. Plate. Slice steak into ½ inch slices. Make sure you cut against the grain. Plate mushrooms, and green sauce and serve with scalloped potatoes. Enjoy!
