Serves 4
- 2 medium russet potatoes, peeled
- 4 filet mignon steak, 4 oz each
- 3 tablespoons olive oil – 1 1/2 tablespoon for the marinate and 1 1/2 for searing
- 2 tablespoons balsamic vinegar
- 1/2 cup half and half
- 2 tablespoons butter
- 4 tablespoons (1/4 cup) blue cheese – I used Point Reyes blue cheese because I love the creamy texture and the potent tangy flavor for this dish
- Sea salt and freshly ground pepper to taste
- Chives and balsamic glaze for garnish
Cut the potatoes in thirds and cook in boiling water until soft, about 10 minutes.
Meanwhile, marinade the filets with 1 1/2 tablespoons of olive oil and the balsamic vinegar. Sprinkle with sea salt and freshly ground pepper on all sides – top, bottom, and sides.
For best presentation, shape the filets into rounds and secure with toothpicks.
Once the potatoes are cooked, add butter, half and half, and salt. Mash to your desired consistency. I actually prefer mine a little lumpy.
Keep warm. until steak is ready.
NOTE: I like using my cast iron pan because it can withstand high heat which is great for searing. If you don’t have one, you can use whatever pan you have on hand. Then tomorrow, go buy at least one cast iron pan!
Heat your pan on medium-high heat. Once hot, add the other 1 1/2 tablespoon olive oil. Add the filets and sear until brown on each side, including sides. Or until the internal temperature reads 135 degrees F. Your steaks will still be red in the middle.
To serve, place the steak in the middle of the plate, followed by some mashed potatoes. Top each serving with 1 tablespoon of blue cheese.
Garnish with chives and balsamic vinegar.
Variations:
- Save some calories by using less butter and less half and half in the mashed potatoes.
- Serve as a beautiful appetizer in individual bites. It’s always a big hit at my catering events.
Do ahead:
The mashed potatoes can be made one day in advance. Add an additional tablespoon or two of 1/2 and 1/2, stir, and gently heat on the stove.
