Recipe

Filet Mignon Fingerling Potatoes And Bearnaise Aioli Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year, 3 months ago My twist on the french bistro classic "Filet Béarnaise with Pommes Frites". You get 3 recipes in one here :-) Prep:30m Cook:20m Servings:2	Luisascater
	filet mignon fingerling potatoes bernaise aioli

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Ingredients

For beef:

2 (8 oz) Filet mignon steaks

kosher salt to taste

2 fresh rosemary sprigs

For Potatoes:

1 lb fingerling potatoes

1 tablespoon olive oil

2 tablespoons unsalted butter

1 crushed garlic clove

smoked paprika

dried dill

kosher salt & fresh cracked pepper to taste

For Béarnaise Aioli:

1/2 cup quality mayonnaise

2 tsp champagne vinegar

juice of 1/4 small lemon

1 tablespoon chopped shallot

1 tablespoon fresh chopped tarragon

fresh cracked pepper to taste

1 tablespoon minced parsley (plus extra for garnish)

Directions

Potatoes: In a large pot, cover the potatoes with enough water to cover some kosher salt and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Drain the potatoes and let cool. (I don't like skin on potatoes at all so I actually peel these! The skin comes off easily without a peeler, just pull back with a small knife. Of course, if you are not anal retentive about this as I am, you can leave the skin on). Place olive oil, butter and crushed garlic in large non stick skillet over med high heat. When butter melts, add potatoes. Season with the smoked paprika, dill, salt and pepper. Continue to sauté potatoes, turning them over on each side occasionally, until golden brown. Remove the garlic clove if it starts to brown too much, it's really only there to flavor the oil and butter.

Beef: Preheat grill. Season filets with kosher salt on both sides. Drop the rosemary sprigs into the hot coals right before you throw the meat on (creates a wonderful aroma and give great flavor to the beef!) Grill the filet mignon to medium-rare.

Béarnaise Aioli: mix all ingredients in small bowl. Refrigerate until ready to serve.

To plate: place each steak on serving plate with potatoes on the side. Serve with a dollop of the béarnaise aioli and garnish with fresh chopped parsley. Enjoy!

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Comments

rosemaryblue 1 year, 3 months ago said:
How absolutely wonderful!! Scrumptious. Love the Bearnaise Aioli! Just lovely. :)

mango 1 year, 3 months ago said:
MMMMMM This sounds very good. I've only used fingerlings one time so this will be good, thanks

merlin 1 year, 3 months ago said:
Oh La La!

chefmeow 1 year, 3 months ago said:
Oh la la is right, this sounds absolutely amazing. Great recipe and a high 5.

binky67 1 year, 3 months ago said:
OMG!!! Cant wait to make this one!!!

mamalou 1 year, 3 months ago said:
Reminds me of my trip to Paris! Yum!

conner909 1 year, 2 months ago said:

Sounds delicious! Love Bearnaise sauce with filets!

krumkake 11 months, 4 weeks ago said:
I adore fingerlings...they are delicious with anything, but superb with a nice grilled filet! Another "must try" recipe from you...thanks!

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