Filet Mignon on Herbed Potato Cutlets
Try this Filet Mignon on Herbed Potato Cutlet recipe.
Try this Filet Mignon on Herbed Potato Cutlet recipe.
- marinade:
- salt and pepper to taste
- olive oil
- 1 egg beaten
- 1 tablespoon vinegar
- bread crumbs
- two filet mignons inch thick, organic, with marbled appearance
- 3/4 cup merlot
- 1 teaspoon fresh garlic crushed
- 1 tablespoon molasses or honey
- 1 tablespoon each fresh thyme and sage finely crushed
- 1/2 cube beef bouillon crushed
- salt and pepper to taste, i prefer a good 1/2 tsp
- potato cutlets:
- olive oil and butter for cooking potato cutlets
- 2 large potatoes red skinned, or 3 small — cooked in boiling water and peeled and mashed
- 1 teaspoon each fresh thyme and sage finely chopped
- 1/3 cup boursin cheese pepper or herbed
- 1/4 cup dried plain bread crumbs
- 2 cloves fresh garlic crushed
- Carbohydrate 159.028950030017 g
- Cholesterol 186.354 mg
- Fat 9.76436999957958 g
- Fiber 13.3500001922673 g
- Protein 26.3700199998575 g
- Saturated Fat 2.58720299994321 g
- Serving Size 1 1 Recipe (778g)
- Sodium 804.793197932887 mg
- Sugar 145.67894983775 g
- Trans Fat 1.69179624998443 g
- Calories 954 calories
Step-by-step
- Take all the ingredients for the Marinade and mix well.
- Marinate the meat for 20 mins or more (max 2 hours).
- While the meat is marinating prepare the cutlets.
- Heat a flat pan with few tablespoons of olive oil on low-med heat.
- Mix all ingredients listed for cutlets in a large bowl (it’s a good idea to have the potatoes warm) this will help the cheese to mix well with other ingredients.
- Make 3 or 4 2.5-inch square or round patties and cut in half or any shape. Be creative but simple. No bunny rabbit shapes please! I have made triangles and they work the best.
- Then dip the patties in beaten eggs (place in a soup or cereal bowl) and then coat them with the breadcrumbs.
- Place to one side and repeat until done with other patties.
- Fry/sauté the patties in the pan; please make sure they are not cooking too fast.
- It generally takes about 5 minutes to 8 minutes for the patties to cook to a golden or dark golden on all sides.
- Keep flipping the patties to make sure they are cooked on all sides.
- Put the patties covered with foil in a warm oven.
- Cook your steaks first in a pan with 3 tbs butter melted with 1 tbs olive oil. (3-5mins max in the pan)
- Cook on high heat on both sides until browned, take off heat and cook in the oven under a preheated broiler for desired doneness, rare, medium rare etc., 2-5mins max.
- Prepare sauce in the meantime, by taking the juices in the pan and adding the marinade, cook over high heat and reduce and serve over the meat.
- I like to present the plate with the meat on the side and two triangles cutlets placed on top of each other angled.
A Woman's Culinary Journey: Filet Mignon and Herbed Potato Cutlets
The aroma of garlic and herbs fills my kitchen, a comforting scent that always seems to signal the beginning of a culinary adventure. Tonight's endeavor? A luxurious Filet Mignon paired with surprisingly delightful herbed potato cutlets. It's a recipe born not from a fancy cookbook, but from a desire to create something both sophisticated and satisfyingly simple. I often find myself balancing the demands of work and family life, leaving precious little time for elaborate cooking projects. This recipe, however, is a testament to the fact that exquisite meals can be crafted without spending hours slaving away in the kitchen. The beauty lies in the careful selection of quality ingredients and smart techniques that maximize flavor while minimizing effort.
My love for cooking started early, watching my grandmother knead dough and whip up magic in her rustic kitchen. It wasn't about complicated techniques or Michelin-star presentations; it was about the love poured into every dish, the shared laughter and stories over steaming plates. That same spirit guides my cooking today. This filet mignon recipe isn't just a meal; it's an opportunity to relax, to unwind, and to create something delicious for myself and my loved ones. The marinade, a simple blend of herbs, wine, and garlic, transforms the filet mignon into a tender masterpiece. The potato cutlets, surprisingly easy to prepare, offer a comforting counterpoint to the richness of the meat. Their herbed flavor and slightly crispy exterior are a delightful surprise, adding a touch of rustic charm to the elegant presentation.
The process itself is surprisingly straightforward. The marinade infuses the meat with flavor while it rests, allowing the herbs to mingle and create a rich, aromatic profile. The potato cutlets, once shaped and pan-fried to golden perfection, offer a textural contrast to the tender filet mignon. This recipe is a fantastic opportunity to experiment with different flavors. Feel free to adjust the herbs to your liking, perhaps adding a touch of rosemary or oregano. I often find myself improvising in the kitchen, letting my mood guide my culinary creations. The beauty of cooking, I believe, lies in its flexibility, its capacity to be adapted to individual tastes and preferences. This recipe is a starting point, a framework that you can use to create your own culinary masterpiece.
Beyond the recipe itself, I see this dish as a representation of my life: a balanced harmony of elegance and simplicity. The richness of the filet mignon reflects the moments of extravagance and indulgence, the rewards of hard work and dedication. The humble potato cutlets represent the everyday joys, the quiet moments of comfort and contentment. Together, they create a perfect balance, a celebration of life’s simple pleasures. It's a dish that speaks to the heart, a reflection of the care and intention that go into creating something truly special. And that, more than anything, is the reward of cooking: the ability to nurture, to share, and to express oneself through the art of food.
The preparation is a meditative process for me, a time to disconnect from the daily hustle and connect with the simple act of creation. Chopping herbs, mixing the marinade, shaping the cutlets – these are not just tasks; they are mindful moments, a chance to appreciate the beauty of fresh ingredients and the transformative power of culinary alchemy. And the final product? A delectable symphony of flavors and textures, a meal that nourishes not just the body but also the soul. It's a dish I would gladly share with loved ones, a testament to the simple joys of cooking and the profound satisfaction of creating something beautiful and delicious.
So, whether you're a seasoned chef or a kitchen novice, I urge you to try this recipe. It’s a gateway to a world of flavor, an opportunity to experience the joy of creating something extraordinary from simple ingredients. And even if your cutlets aren't perfect triangles, and your sauce doesn't quite reduce to the consistency you envisioned, the experience itself, the journey of creation, is what truly matters. The imperfections are part of the charm; they're a reminder that even in the kitchen, life’s most beautiful creations often arise from a little bit of happy chaos.
