To complete this meal, I prepared Mashed Potatoes with Carmelized Shallots (recipe follows), sauteed Mushrooms, and a Caesar Salad with Pancetta.Servings: 2
Ingredients
filet mignon – two 8 ounce filets
kosher salt – 4 teaspoons
freshly cracked pepper – 4 teaspoons
butter – 1 stick
olive oil – 1 tablespoon
garlic – 2 cloves, chopped
parsley – 1 tablespoon, chopped
thyme – 1 tablespoon, chopped
lemon zest – 1/2 teaspoon (I only use 1/4..just a taste preference)
2 cups thinly sliced shallots
Kosher salt
4 lb. Yukon Gold potatoes, peeled and cut into 2-inch chunks
8 oz. (1 cup) unsalted butter, melted
1 cup crème fraîche, at room temperature
1/2 cup whole milk, heated; more as needed
Freshly ground black pepper
Directions
Heat the oil in a 12-inch skillet over medium heat. Reduce to medium low and add the shallots and 1/2 tsp. salt. Cook slowly, stirring occasionally, until soft and golden, 15 to 20 minutes.
Put the potatoes in an 8-quart pot and add enough water to cover by about 2 inches. Add 1/4 cup of salt.
Cover the pot and bring to a boil over high heat. Reduce to medium low and simmer, uncovered, until the potatoes are tender, about 20 minutes. Drain, return to the pot, and stir gently over low heat to dry them.
Dump the potatoes into a bowl and then pass through a ricer or food mill back into the pot. (This is a food ricer that I bought from Williams Sonoma a couple of years ago and I love it! If you don’t have one, you can mash with a potato masher in the pan or use an immersion blender).
Whisk in the melted butter, creme fraiche (I got this at the Fresh Market but you could easily use sour cream), and milk, adding more milk as needed to reach your desired consistency.
Set aside 3 Tbs. of the shallots and stir the rest into the potatoes. (I prefer to finely chop the ones that are going into the potatoes at this point…just a consistency choice for me). Season to taste with salt and pepper. Transfer to a serving bowl, top with the reserved shallots, and serve. (I made these ahead and kept warm in a small crock pot)
To enhance the flavors of the dish, serve with your favorite red wine…this is Jeff’s favorite:
Bottom Line: I love this steak and you can play with the seasonings and compound butter to create any flavor you want. It does create a smoky kitchen so have your fan stove top fan going and light some candles! FYI…Jeff’s grilled steaks are still my favorite of all but he loves this and it was absolutely delicious!
reciperealities 
Pingback: Jeff makes me a nice steak dinner using my blog recipe! | reciperealities
Pingback: Kitchen Necessities….My List of the “Essentials” – reciperealities