Filet Mignon with Crispy smashed potatoes

Courtesy of Modern Honey

This elevated take on your classic " meat and potatoes" is our favorite go-to. I had seen crispy smashed potato recipes in the past that looked simple enough, but I never gave it a try until just recently. Now, it's my favorite new way to transform what we would normally just do as a baked potato into crispy little nugget chips of goodness. Marc, my husband, has perfected a cast iron filet (gasp I know we don't use the grill). What really puts it over the top is the basting of butter and garlic at the very end to lock in all the flavor. These filets are delicious and come together in under 30 minutes.

Ingredients:

Steak

1 lb filet mignon

2 tbsp olive/avocado oil

3 garlic cloves

2 tbsp butter

salt & pepper

Montreal steak seasoning (optional)

Crispy potatoes

1.5 lbs Petite Yukon Gold or Fingerling Potatoes

3 tbsp Salted Butter * (melted)

2 tbsp Extra-Virgin Olive Oil

1 tspSalt

1/2 tsp Pepper

Fresh Parsley

Directions:

Steak:

Step 1: Preheat your oven to 400 degrees

Step 2: Prep steak by letting it sit out for 30 minutes prior to cooking. Season one side with salt and pepper as well as Montreal steak seasoning

Step 3: Heat a cast iron skillet over high heat and coat the skillet in avocado oil

Step 4: Place the seasoning side down and sear for 2.5 minutes. While that side cooks, season the other side of the filet. After 2.5 minutes, flip and sear the other side for 2 minutes so there is an even crust on both sides. Transfer to the oven and bake for 5 minutes. If your filet is thicker than 2 inches, I recommend baking for 7 minutes.

Step 5: Take the filet out of the oven and baste for 3-5 minutes with the butter and garlic. Let the filet rest for 5-10 minutes before serving.

Crispy potatoes:

Step 1: Start by using petite gold or fingerling potatoes. You want to use small potatoes to make it easy to smash them with the bottom of a glass. If they are too large, they will just fall apart. I prefer yukon gold potatoes because of their creamy texture and thin skins.

Step 2: Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20-25 minutes or until the potatoes are soft and fork tender. You want them to be soft enough to smash! The larger the potatoes, the longer the cooking time.

Step 3: Preheat oven to 425 degrees. Drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes.

Step 4: Get a large baking sheet ready. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to "smash" them.

Step 5: Drizzle the potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper.

Step 6: Bake in a 425-degree oven for about 35-45 minutes, depending on the level of desired crispiness. Sprinkle with fresh parsley.