The Ultimate Filet Mignon with Roasted Herbes de Provence Potatoes
Skip making reservations and show mom how much you love her by making her a special dinner this Mother’s Day. There’s no need to go out when you can make steak night at home. The Ultimate Filet Mignon with Roasted Herbes de Provence Potatoes.
Is there anything more luxurious than a decadent steak night at home? With just a few simple ingredients and a less than an hour, you can shower those you love with a meal to remember.
Ingredients Matter
When you are treating family to The Ultimate Filet Mignon with Roasted Herbes de Provence Potatoes, it starts with the ingredients. It doesn’t take much to allow beautiful ingredients to shine.
For this recipe I am using First Light Farms Wagyu tenderloin. Their grass-fed Wagyu is sweet, nutty, and juicy every single time. 100% grass-fed on free range New Zeeland pastures, you can taste the difference and feel the difference as soon as you cut into the steak.
I love using a tenderloin for this recipe because it allows me to cut the filet mignons into the perfect thickness. Unlike cooking a whole tenderloin, the portioned out steaks cook up faster taking you from stove to table in less than an hour including the roasted potatoes.
The floral and herbaceous kiss of Herbes de Provence accents both the potatoes and the compound butter melting over the top of the steaks. You can use your favorite blend of Herbes de Provence for this. The common ingredients that make up this herb blend include thyme, savory, rosemary, marjoram, oregano, and lavender. As the potatoes roast in the oven the blend perfumes the entire home. This truly is a steak night to celebrate with and remember.
Creating The Ultimate Filet Mignon with Roasted Herbes de Provence Potatoes
Pick out your favorite bottle of wine, put on some music, and let’s break down making a night to remember!
- Preheat your oven to 450 degrees. This will give your potatoes that crispy exterior while keeping them pillowy soft inside.
- Instead of using oil, we’re going to use First Light Farms Beef Tallow for the potatoes, adding a rich, luxurious flavor. Toss together the beef tallow, potatoes, salt, and Herbes de Provence in a baking dish.
- Allow the potatoes to bake for 25 minutes before adding your leeks. They will bring a sweet onion flavor to the potatoes and because of their delicate texture only require 5 minutes of baking.
- While the potatoes are roasting, heat a large skillet on high heat. Cast iron works great for this and will give you that beautiful, seared crust.
- Add beef tallow to the skillet and allow it to melt. Beef tallow has a high smoke point and can cook at a high temperature without burning.
- Season both sides of the filets with salt and pepper before adding them to the pan.
- Cook the steaks 3-4 minutes on the first side before flipping, and then cook them for another 3-4 minutes depending upon how well done you like your steaks. Use a digital thermometer to check.
- Allow your steaks to rest before serving. Top them with the Herbes de Provence butter.
Are you looking for more steak night ideas? Make sure you check out my recipe for Dairy Free Seared Steak with Garlic Herb Butter. Now let’s get cooking!
The Ultimate Filet Mignon with Roasted Herbes de Provence Potatoes
Equipment
- 1 Baking Dish
- 1 large skillet or cast-iron skillet
Ingredients
- 4 First Light Farms filet mignon, cut from beef tenderloin, 1 1/2" thick
- 3 cups potatoes, 1" cubes
- 2 tsp Herbes de Provence, divided
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp First Light Farms Beef Tallow, divided
- 1 leek, cleaned and thinly sliced
- 5 tbsp Dairy Free butter, room temperature
Instructions
- Preheat oven to 450 degrees.
- Mix together 1 tablespoon of the beef tallow, 1/2 teaspoon of kosher salt, 1 teaspoon of the Herbes de Provence, and the potatoes in a baking dish. Allow the potatoes to roast for 25 minutes.
- After 25 minutes, mix in the leeks with the potatoes and allow to bake for 5 minutes more.
- While the potatoes are roasting heat a large skillet on high heat. Add 1 tablespoon of beef tallow and allow to heat through and melt.
- Season both sides of the steaks with the remaining kosher salt and black pepper.
- Allow the steaks to cook 3-4 minutes on the first side before flipping.
- Cook them an additional 3-4 minutes on the second side, depending upon how well done you like your steaks.
- Allow the steaks to rest for 10 minutes.
- While the steaks are resting mix together the softened butter with the remaining Herbes de Provence. Top the resting steaks with the butter.
- Enjoy!