Filets Mignons with Rosemary Potatoes and Bourbon Cream Sauce
By America's Test KitchenPublished on December 14, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces¼ cup vegetable oil 2 ½ teaspoons minced fresh rosemary Salt and pepper 4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed2 shallots, sliced into thin rings2 garlic cloves, sliced thin¾ cup heavy cream ¼ cup bourbon
Before You Begin
You can substitute Red Bliss potatoes for the Yukon Gold potatoes, if desired.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 475 degrees. Toss potatoes, 2 tablespoons oil, 2 teaspoons rosemary, 1 teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Bake until potatoes are well browned and tender, about 25 minutes.
- Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees (for medium-rare), 4 to 6 minutes per side. Transfer to platter and tent with foil.
- Reduce heat to medium and add shallot, garlic, and remaining ½ teaspoon rosemary to now-empty skillet. Cook until vegetables are softened and lightly browned, about 3 minutes. Off heat, add cream and bourbon. Return to medium heat, bring to simmer, and cook until sauce is slightly thickened, about 3 minutes. Season with salt and pepper to taste. Serve steaks with sauce and potatoes.
Time
30 minutesYield
Serves 4Ingredients
1 ½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
¼ cup vegetable oil
2 ½ teaspoons minced fresh rosemary
Salt and pepper
4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed
2 shallots, sliced into thin rings
2 garlic cloves, sliced thin
¾ cup heavy cream
¼ cup bourbon
Ingredients
1 ½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
¼ cup vegetable oil
2 ½ teaspoons minced fresh rosemary
Salt and pepper
4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed
2 shallots, sliced into thin rings
2 garlic cloves, sliced thin
¾ cup heavy cream
¼ cup bourbon
Ingredients
1 ½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
¼ cup vegetable oil
2 ½ teaspoons minced fresh rosemary
Salt and pepper
4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed
2 shallots, sliced into thin rings
2 garlic cloves, sliced thin
¾ cup heavy cream
¼ cup bourbon
Why This Recipe Works
Building a quick bourbon cream sauce in the skillet adds a rich depth of flavor to the steak.
Before You Begin
You can substitute Red Bliss potatoes for the Yukon Gold potatoes, if desired.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 475 degrees. Toss potatoes, 2 tablespoons oil, 2 teaspoons rosemary, 1 teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Bake until potatoes are well browned and tender, about 25 minutes.
- Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees (for medium-rare), 4 to 6 minutes per side. Transfer to platter and tent with foil.
- Reduce heat to medium and add shallot, garlic, and remaining ½ teaspoon rosemary to now-empty skillet. Cook until vegetables are softened and lightly browned, about 3 minutes. Off heat, add cream and bourbon. Return to medium heat, bring to simmer, and cook until sauce is slightly thickened, about 3 minutes. Season with salt and pepper to taste. Serve steaks with sauce and potatoes.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments