Name: Filet Mignon with Pecorino Potatoes and Escarole
Total time: 30 min
Ingredients: 1 1/2 pounds small Yukon Gold potatoes, unpeeled; 1/4 cup extra-virgin olive oil; Salt and pepper; 2 ounces Pecorino Romano, grated (1 cup); 1 teaspoon grated lemon zest plus 1 tablespoon juice; 4 (6- to 8-ounce) center-cut filets mignons, 1 1/2 inches thick; 2 garlic cloves, sliced thin; 1/8 teaspoon red pepper flakes; 1 head escarole (1 pound), trimmed and cut into 1-inch pieces

Why This Recipe Works

We sear the filets while the potatoes cook and sauté the escarole in the flavorful fond while the filets rest.

Before You Begin

Look for potatoes that measure 1 to 2 inches in diameter.

Instructions

Combine potatoes, 1 tablespoon oil, and 1/2 teaspoon salt in large bowl. Microwave, covered, until paring knife inserted into potatoes meets no resistance, about 15 minutes, stirring halfway through microwaving. Add 1/2 cup Pecorino, lemon zest, and 1/2 teaspoon pepper and toss to coat.

Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 4 to 6 minutes per side. Transfer to platter and tent with foil.

Add garlic, pepper flakes, and remaining 1 tablespoon oil to now-empty skillet and cook over medium-high heat until fragrant, about 30 seconds. Stir in escarole and lemon juice and cook until tender, about 3 minutes. Sprinkle remaining 1/2 cup Pecorino over potatoes. Serve steaks with escarole and potatoes.