It’s almost New Year’s Eve, the night when almost everyone hits the town and dresses to the nines to ring in the new year! If you and your person don’t feel like leaving the house into the madness of the outside world; and you just want a special evening in, I’ve got a great meal for you. Filet mignon steak with a mushroom pan sauce. I served mine with roasted heirloom carrots, and mashed potatoes with caramelized onions. This meal is elegant and elevated, without being too over the top or difficult to make. Personally, I always believe that a good pan sauce can take any meal from ordinary to something special. So grab some bubbly or my favorite, sparkling grape juice, and make this delicious meal to ring in the new year right.
- 1 pound starchy potatoes (russet, idaho, yukon gold)- peeled and cubed
- small shallot- minced
- 1 pound organic heirloom carrots- sliced in half lengthways
- small onion- sliced thin
- 6 ounces cremini mushrooms- sliced
- 2 tablespoons flat leaf parsley – finely chopped
- 1/4- 1/3 cup heavy cream
- 1/2 cup beef stock
- 1/2 cup dry red wine
- 3 tablespoons butter (higher quality the better, european if possible, I like Plugra)
- 2 filet mignons
*For an extra crispy crust on the steak (highly recommended), pat the steak dry with a paper towel and season heavily with kosher salt on all sides, about an hour before cooking*
- Preheat oven to 425. Prep your mis en place, peel and cube the potatoes to 1/2 inch cubes, mince the shallot, thinly slice the onion, slice the carrots lengthways, slice the mushrooms, finely chop the parsley.
- Cook potatoes in a medium- large pot covered with salted water (make sure the water has enough room to come to a boil). Bring to a boil, cook until the potatoes are tender.
- Toss carrots with a drizzle of oil, season with kosher salt. Spread on a baking sheet and cook until tender and beginning to brown, 15-20 minutes.
- In a medium pan heat a drizzle of oil over medium high heat, add the sliced onion and cook, stirring every few minutes until the onion becomes brown and caramelized. Season with kosher salt.
- Drain the potatoes return to the pot and mash until mostly smooth, add in 1 tablespoon butter, and cream, beginning with a 1/4 cup and adding more as needed, stir in however much of the caramelized onion you would like. Season with kosher salt, keep warm over low heat, stirring occasionally.
- In a large skillet heat a tablespoon of oil over medium high heat. If you haven’t already pat the steak dry with paper towels and season heavily with kosher salt. Add the steaks to the pan and cook to desired temperature about 3-5 minutes per side. Remove the steaks and let rest.
- Using the same pan over medium high heat, add another drizzle of oil and the sliced mushrooms. Cook until softened about 4-5 minutes. Remove from pan.
- Add a tablespoon of butter to the pan, and the minced shallot, cook until softened, scraping up brown bits. Add in the beef stock and the red wine, continuing to scrape up bits, and reduce the liquid by half. Whisk in the last tablespoon of butter and season with kosher salt. Add the mushrooms back to the pan and stir in half of the chopped parsley.
- Slice the steak against the grain, divide the mashed potatoes and carrots among the plates, place the sliced steak on top of the potatoes, and spoon the pan sauce over the steak, season with any additional kosher salt, and pepper, garnish with the remaining parsley. Serve and enjoy!