It isn’t often that I crave red meat, but when I do it’s often something like this. A tender, lean piece of filet mignon prepared medium rare and paired with potatoes. I suppose I’m just reconnecting with my Midwest roots… we are “meat-and-potatoes” people, after all. This time I wanted to lighten up the meal a bit, since it is spring and all. So, instead of the standard whipped potatoes alongside a vaguely green vegetable, I barely smashed some new potatoes with Greek yogurt, shaved raw asparagus spears into thin ribbons, and let the steak speak for itself. Stacked in the center of your plate, this meal is pretty and a delicious way to satisfy my craving for a hearty dinner.
Prep. Time: 5 minutes
Cook Time: 30 minutes
1. Remove filets from refrigerator and let stand to come to room temperature.
2. Cut red new potatoes in half and place in a large sauce pot. Cover with water and bring to a boil. Cook until very tender, about 10 minutes.
3. If using a gas grill for the steaks, light it and set flame to high. (If using charcoal, I hope you’ve already started it to make sure the lighter fluid burns off completely).
4. While potatoes are cooking, using a vegetable peeler to shave the asparagus into long ribbons. Place ribbons in a medium mixing bowl, toss with olive oil, lemon juice, and lemon zest, and set aside.
5. When potatoes are fork tender, drain and transfer to a large mixing bowl. Using a fork or potato masher, roughly mash the potatoes.
6. Stir in the Greek yogurt, chives, and Parmesan cheese. Add salt and pepper to taste. Cover to keep warm.
7. Lightly salt and pepper both sides of the filets. If cooking on a grill, arrange the filets directly over heat and cook filets to 3 to 4 minutes per side. The filet should be medium rare at this point. If you prefer your filet more
well-done, cook for an additional 1 to 2 minutes per side.
8. If you do not have access to a grill, cook the filets in a large skillet over very high heat for the same amount of time per side.
9. Transfer steaks to a plate and cover to keep warm. Let rest for about 3 minutes.
10. While steaks are resting, divide the potatoes equally among 4 plates and create a bed in the center of each plate.
11. Top potatoes with a filet.
12. Divide the asparagus ribbons into 4 equal portions. Arrange on top of the filets. Serve immediately.
seasonal RECIPES for those who love to EAT
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4 (6oz.) Filet mignon
1 lb. Fresh asparagus
2 tbsp. Lemon juice
1 tbsp. Olive oil
1 tsp. Lemon zest
1 1/2 lb. Red new potatoes (golf-ball sized)
2 c. Plain Greek yogurt
1/4 c. Chives; minced
1/2 c. Parmesan cheese; shredded or grated