Filet Mignon with Smashed Potatoes and Horseradish Sauce
By America's Test KitchenPublished on October 25, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
2 pounds red potatoes, upeeled, cut into 1-inch pieces¼ cup vegetable oil 1 cup sour cream ½ cup heavy cream Salt and pepper 4 (6- to 8-ounce) center cut filets mignons, 2 inches thick, trimmed¼ cup prepared horseradish, drained2 teaspoons Dijon mustard ¼ teaspoon sugar
Before You Begin
We prefer brined (not creamy) horseradish. Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives.
Instructions
- Combine potatoes and 2 tablespoons oil in large bowl, cover, and microwave until tender, 10 to 12 minutes, stirring once halfway through cooking. Add ½ cup sour cream and ¼ cup cream and mash with potato masher until combined. Season with salt and pepper to taste. Cover and keep warm.
- 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. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 3 to 5 minutes per side. Transfer to plate and tent loosely with aluminum foil.
- Combine remaining ½ cup sour cream, remaining ¼ cup cream, horseradish, mustard, and sugar in bowl. Season with salt and pepper to taste. Serve steaks with potatoes and sauce.
Time
30 minutesYield
Serves 4Ingredients
2 pounds red potatoes, upeeled, cut into 1-inch pieces
¼ cup vegetable oil
1 cup sour cream
½ cup heavy cream
Salt and pepper
4 (6- to 8-ounce) center cut filets mignons, 2 inches thick, trimmed
¼ cup prepared horseradish, drained
2 teaspoons Dijon mustard
¼ teaspoon sugar
Ingredients
2 pounds red potatoes, upeeled, cut into 1-inch pieces
¼ cup vegetable oil
1 cup sour cream
½ cup heavy cream
Salt and pepper
4 (6- to 8-ounce) center cut filets mignons, 2 inches thick, trimmed
¼ cup prepared horseradish, drained
2 teaspoons Dijon mustard
¼ teaspoon sugar
Ingredients
2 pounds red potatoes, upeeled, cut into 1-inch pieces
¼ cup vegetable oil
1 cup sour cream
½ cup heavy cream
Salt and pepper
4 (6- to 8-ounce) center cut filets mignons, 2 inches thick, trimmed
¼ cup prepared horseradish, drained
2 teaspoons Dijon mustard
¼ teaspoon sugar
Why This Recipe Works
Sour cream and heavy cream do double duty in the smashed potatoes and the horseradish sauce.
Before You Begin
We prefer brined (not creamy) horseradish. Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives.
Instructions
- Combine potatoes and 2 tablespoons oil in large bowl, cover, and microwave until tender, 10 to 12 minutes, stirring once halfway through cooking. Add ½ cup sour cream and ¼ cup cream and mash with potato masher until combined. Season with salt and pepper to taste. Cover and keep warm.
- 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. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 3 to 5 minutes per side. Transfer to plate and tent loosely with aluminum foil.
- Combine remaining ½ cup sour cream, remaining ¼ cup cream, horseradish, mustard, and sugar in bowl. Season with salt and pepper to taste. Serve steaks with potatoes and sauce.
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