Filet Mignon and Mash Potatoes


Ingredients

  • Bacon - 1-2 rashers per steak
  • Butter - 30 grams
  • Milk - 150mls
  • Potatos, Red - 5
  • Skewer Sticks - 6-8 (optional)
  • Steak - round, fillet

Start the Potatoes

Start a large saucepan of boiling water. Skin and cut your potatoes into quarters and place in the boiling water. It's important to use the "red" potatoes for a really smooth texture. These will take about 20-25mins to soften, so put them on well before cooking your steaks.

Prepare the Steaks

Start with a hot pan with a little olive oil, and pre-heat your oven to 180 degrees C. Season the steaks with plenty of salt and pepper and sear them on high heat for 1-2 minutes each side, and then leave to rest.

Add the Bacon

Wrap a rasher (or two depending on the size of your steaks) around each steak, and I recommend using a wooden skewer stick to hold it in place while it's cooking.

With the bacon now wrapped around, cook your steaks in the saucepan for a further 1min per side, ensuring to slide the sides of the steak along the side of the pan so that the bacon cooks.

Finish Steaks

To finish off the steaks, put them in the oven for around 10minutes (or until the bacon looks crispy and cooked.

Making the Mash Potato

Test your potatoes by stabbing them with a fork. It should slide in and come out with no effort at all.

If they are ready, drain all of the water from the saucepan, and then using the saucepan still, use a potato masher to break them up. Add in a little butter, salt, pepper and your milk to make the mixture really creamy. Serve on a plate with the steak ontop!

Filet Mignon and Mash Potatoes
Filet Mignon and Mash Potatoes
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