Filet Mignon, Twice Baked Potato, and Blue Cheese Wedge Salad

Filet Mignon, Twice Baked Potato, and Blue Cheese Wedge Salad

  • Servings: 2
  • Difficulty: easy
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Filet Mignon, Twice Baked Potato, and Blue Cheese Wedge Salad
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Two days a year I try to avoid restaurants, Valentines Day and New Years Eve. Maybe it’s because we eat and enjoy each other all the time and not treat it as something to tick of the list. You know the “I took you to dinner and bought you flowers so I am done” mentality.

Jill’s favorite or last meal would be a 5oz Filet Mignon with a Blue Cheese Wedge Salad. My only complaint is that she likes it cooked medium well. 😦 That puts a lot of pressure on me as her cook because while I am respecting her desires I am not properly honoring the protein. Oh well we like what we like.

Tonight I thought I would make a red wine reduction sauce and then also make a twiced-baked potato to accompany it. Finished up with a little Chocolate Pie. We go small on the steaks by most standards because we just cant seem to eat more than 6 ounces.

Ingredients:
Steak:
2 5-6oz Filets
Kosher Salt
Course Ground Black Pepper

Sauce
Cup of Red Wine
Mushrooms
Green onions or shallots
3 cloves of garlic
1 tbs of butter
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Twice Baked Potato

2 Idaho russets
1/4 cup cream cheese
1 cup of fresh shredded sharp cheddar
1/2 cup of sour cream
Kosher Salt and Pepper
Green onions
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Blue Cheese Wedge
Iceberg lettuce or Romaine (cold and crunchy)
Shredded carrots
Green onions
Blue cheese crumbles

Blue cheese Dressing
1/2 cup of Dukes Mayo
1/4 cup of blue cheese
1/4 cup of Sour Cream
whole milk or cream to thin it out
1 tbs of Red Wine Vinegar
4 dashes of Worcestershire Sauce
2 dashes of Tabasco
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Directions:
1. Oil, Salt and Pepper your Baked potatoes. Stab them with and ice pick and placed into the oven uncovered at 400 degrees for 50-55 minutes.

2. Make your dressing by mixing the ingredients. Taste and season accordingly. Also if you like dressing thin use milk or cream to get it to the consistency you prefer. Place back in the fridge.

3. While your potato is baking go ahead and shred your cheese, carrots and cut up your onions. Also wash and cut your lettuce into a wedge. Wrap in a paper towel to absorb any residual water from the washing. Put in the coldest part of your fridge.

4. Cooking the steak. It will take about 15 minutes plus a 10 minute rest. Salt and pepper the outside of the steaks and tend to your potato. What I like to do is to start when my potato is done. I halve the potato and scoop out the white part. I mix it in a bowl with the cheese, cream cheese and sour cream. Taste it and season accordingly. Now top with some extra cheddar cheese and “tent it in foil” and put it in the oven at a lowered temp of 350 degrees.

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I used two cast iron skillets for the steak because I was making a sauce too. So I put one in the oven on a second rack with my potatoes and added a tablespoon of butter.

Put your other cast iron skillet on medium high heat with some grapeseed oil. When it shimmers add your your steak and let it cook and crust on both sides. About 5 minutes each side.
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5. When you get a good crust remove your steaks and put them into the pan in the oven with a little blue cheese on top. Baste with the butter ever 3 mins. Lower the heat on the original steak pan and add the whites of the green onions along with the mushrooms to soften. Remove from the heat and add the wine to deglaze the pan. Reduce by half and then add back the onion mushroom mixture with 3 cloves of smashed garlic. Reduce the heat to warm.
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6. Remove your steak from the oven when it is medium rare or however you like it. Let the steak rest for 10minutes. Absolutely necessary for the best steak. So while the steak is resting assemble your salad and right before serving remove your potatoes and plate everything up. We ended up splitting a potato.

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